2012 holiday recipe book

Holiday Recipe Book

2012

A custom blend of Universal employees and

their clients’ recipes combined into a

fantastic family cookbook!

Thank you, Thank you, Thank you!

To all that shared their stories and recipes

To make this book possible.

I hope you enjoy this holiday cookbook

And can use it for years to come.

We appreciate your support

And wish you and your families

A wonderful holiday this year!

Nicole Potter

Christy Lasowski

Lois Thomas

And the rest of the Universal Restoration family!

Table of Contents:

-Conversion Chart

-Breakfast/Brunch

-Appetizers

-Side Dishes

-Entrees/Main

Course

-Desserts

Cooking Conversion ChartCooking Conversion ChartCooking Conversion ChartCooking Conversion Chart

Unit: Equals: Also equals:

1 tsp. 1/6 fl. oz. 1/3 Tbsp.

1 Tbsp. ½ fl. oz. 3 tsp.

1/8 cup 1 fl. oz. 2 Tbsp.

¼ cup 2 fl. oz. 4 Tbsp.

1/3 cup 2¾ fl. oz. ¼ cup plus 4 tsp.

½ cup 4 fl. oz. 8 Tbsp.

1 cup 8 fl. oz. ½ pint

1 pint 16 fl. oz. 2 cups

1 quart 32 fl. oz. 2 pints

1 liter 34 fl. oz. 1 quart plus ¼ cup

1 gallon 128 fl. oz. 4 quarts

Wake up to something good!

Breakfast….

BAKED EGGS

PREP TIME 10 MINUTES

TOTAL TIME 20 MINUTES

MAKES 1 SERVING

½ TSP BUTTER

1 WEDGE READY-MADE POLENTA

2 EGGS

1 SLICE PROVOLONE CHEESE, CHOPPED (CAN SUBSTITUTE SMOKED GOUDA OR

GRUYERE)

1 TSP PARMESAN CHEESE, GRATED

1 TBLSP HEAVY CREAM (OPTIONAL)

DASH SEA SALT & FRESHLY GROUND BLACK PEPPER TO TASTE (CAN SUBSTITUTE THYME

OR OREGANO)

CAN ALSO ADD COOKED CANADIAN BACON OR CHORIZO; SAUTEED MUSHROOMS OR

GREEN ONIONS.

COOKING DIRECTIONS:

1. PREHEAT OVEN TO 350 DEGREES

2. LIGHTLY COAT INSIDE OF MEDIUM-SIZED CUSTARD DISH WITH BUTTER FROM TOP

TO BOTTOM. PLACE POLENTA ON BOTTOM & LAYER WITH PROVOLONE. CRACK 2 EGGS

AND GENTLY POUR OVER CHEESE. ADD PARMESAN AND HERBS.

3. PLACE ON CENTER RACK OF OVEN AND COOK FOR 12 MINUTES OR UNTIL EGGS SET.

THE FINISHED RESULT RESEMBLES A MINI SOUFFLE.

Submitted by:

DIANE BARRETT

KEVIN COLLINS/STATE FARM

Egg Casserole

• Makes: 12 Servings

• Prep: 45 Min.

• Chill: 2 Hours

• Bake: 50 Min.

• Stand: 10 Min.

Ingredients

• Nonstick cooking spray

• 1 pound uncooked bulk pork or Italian sausage

• 2 cups sliced fresh mushrooms

• 3/4 cup bottled roasted red sweet pepper, drained and chopped

• 8 cups cubed white bread slices (12 ounces)

• 12 ounces American or cheddar cheese, shredded (3 cups)

• 8 eggs

• 3 cups milk

• 1 1/2 teaspoons dry mustard or 3 tablespoons Dijon-style mustard

• 1/2 teaspoon salt

• 1/4 teaspoon cayenne pepper

Directions

1. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a large skillet,

cook sausage and mushrooms until sausage is cooked. Drain off fat. Stir red pepper into

mixture in skillet; set aside.

2. Place half of the bread cubes in prepared baking dish. Top with half of the sausage mixture and

half of the cheese. Repeat layers with remaining bread cubes, sausage mixture and cheese.

3. In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt

and cayenne. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of

a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.

4. Bake, uncovered, in a 325 degree F oven for 50-60 minutes or until puffed, golden, and set. Let

stand for 10 minutes before serving. Makes 12 servings.

Variation

• Bacon Asparagus Strata:

Prepare as above, except replace sausage with 8 strips of bacon that have been crisp-

cooked, drained, and chopped, and replace mushrooms with one 9 oz. package frozen cut asparagus,

thawed and well-drained. Combine bacon, asparagus, and red peppers in a medium bowl rather than

a skillet. And, use 12 ounces of shredded Swiss cheese in place of the American cheese.

Submitted by: Christy Lasowski

Universal Restoration-Indiana

French Toast Casserole

“ Tastes good for breakfast, just like French toast. It’s easy to make too! Serve warm with maple syrup

on top”

Ingredients:

• 5 cups bread cubes

• 4 eggs

• 1 1/2 cups milk

• 1/4 cup white sugar


• 1 teaspoon vanilla extract

• 1 tablespoon margarine, softened

• 1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 350 degrees F. Lightly butter an 8x8 inch baking pan.

2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2

tablespoons sugar, salt, and vanilla. Pour egg mixture over bread. Dot with margarine; let

stand for 10 minutes.

3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the

top. Bake in preheated oven about 45-50 minutes, until top is golden.

Submitted by:

Nicole Potter

Business & Relationship Development

Universal Restoration Services

[email protected]

Eggs Benedict Breakfast Pizza

“This breakfast pizza topped with eggs, ham, and hollandaise sauce on a crescent roll

crust give you the great flavor of eggs benedict.”

Ingredients:

• 12 eggs, well beaten

• 1 tablespoon butter

• 2 (8 ounce)

• 1 (.9 ounce) package hollandaise sauce mix

• 2/3 cup milk

• 1/4 cup butter

• 3 cups diced cooked ham

• 1 cup shredded sharp cheddar cheese

Directions:

1. Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour in eggs, and

cook to desired degree of doneness, stirring constantly.

2. Preheat an oven to 400 degrees F. Unroll crescent dough and place rolls on an

ungreased 12 inch pizza pan with points toward the center. Press seams together and

press up sides of pan to form a crust.

3. Prepare Hollandaise sauce according to package directions using 2/3 cup milk and

1/4 cup butter. Pour evenly over crescent roll crust. Spread scrambled eggs evenly

over sauce, then top with cubed ham. Sprinkle lightly with shredded cheese.

4. Bake in preheated oven until bottom of crust is lightly browned, about 30 minutes.

Submitted by:

Nicole Potter



[email protected]

Croissant and Salmon Breakfast Casserole Submitted by Ann Wielgorecki Serves 8 Ingredients: 3 T butter 1/2 white onion, chopped 2 cloves garlic, minced 12 eggs 1/2 cup milk 6 croissants, split; bottoms torn into 1” pieces—reserve tops 2 green onions, thinly sliced 4 ounces smoked salmon, chopped 1 cup shredded Monterey Jack cheese 1 cup shredded Swiss cheese 1 cup shredded mozzarella cheese 2 T chopped fresh dill 1 t salt pepper to taste Preheat oven to 400 degrees Melt butter in large skillet over medium heat; add onion and garlic and cook until onion is translucent, about 5 minutes. Remove from heat. Beat eggs with milk until frothy. Place torn pieces of croissant bottoms into a 9x13 baking dish. Top with layers of cooked onions and garlic, green onions, salmon, cheeses, and dill. Pour egg mixture evenly over the casserole, and sprinkle with salt and pepper. Arrange tops of croissant over the mixture, and press in to moisten. Bake for approximately 50 minutes, or until eggs are set. Serve warm.

Rich Komen’s Cinnabon Cinnamon Rolls

• 1 pkg. dry yeast

• 1 cup milk

• 1/2 cup granulated sugar

• 1/3 cup butter-melted

• 1 teaspoon salt

• 2 eggs

• 4 cups all-purpose flour

• 1 cup dark brown sugar

• 1 1/2 teaspoons of cinnamon

• 1/3 cup butter-softened

• 1 stick of butter-softened

• 1 1/2 cups powdered sugar

• 1/4 cup cream cheese-softened

• 1/2 teaspoon vanilla


For the Rolls, dissolve the yeast in the warm milk in a large bowl. Add the sugar,butter,salt,eggs, and flour,and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour if you don’t have a mixer that kneads bread. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. Roll the dough out on a lightly floured surface. Roll the dough until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick. Preheat oven to 400 F. For the filling combine brown sugar, and cinnamon in a bowl. Spread the 1/3 cup of softened butter over the dough evenly then sprinkle cinnamon/ sugar mixture evenly over the dough. Working carefully from the top of the dough from the 21 inch side start rolling the dough towards you. Cut the rolled dough into 1 3/4 inch slices and place into a 9x13 lightly greased pan 8 rolls ,then place the remaining rolls into a 9x9 greased pan. Once you place then evenly apart flatten them down just a little bit. Bake for 10 minutes or until lightly browned on top. While the rolls are baking, combine the 1 stick of butter, cream cheese, vanilla, salt blend with mixer until fluffy then add powdered sugar and mix until all ingredients are incorporated. When rolls come out of the oven, coat each generously with icing.

By: Heather Ton – Valparaiso Insurance Professionals

Christmas Breakfast Sausage Casserole

“My mom has made this for years for our family, she always prepared it Christmas

eve then popped it in the oven while we opened Christmas presents the next day, its

become tradition to have it every Xmas morning.” (side note...my mom is the worst at

cooking eggs and breakfast, but this somehow always tastes great!!)

Ingredients:

• 1 pound ground pork sausage

• 1 teaspoon mustard powder


• 4 eggs, beaten

• 2 cups milk

• 6 slices white bread, toasted and cut into cubes

• 8 ounces mild cheddar cheese, shredded

Directions:

1. Crumble sausage into a medium skillet. Cook over medium heat until evenly brown;

drain.

2. In a medium bowl, mix together mustard powder, salt, eggs, and milk. Add the sausage,

bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking

dish. Cover, and chill in the refrigerator for 8 hours, or overnight.

3. Preheat oven to 350 degrees F

4. Cover, and bake 45-60 minutes. Uncover, and reduce temperature to 325 degrees F. Bake

for an additional 30 minutes, or until set.

Submitted by:

Nicole Potter



[email protected]

Let’s start the party!!

Soups, Dips, and Appetizers...

Lemon Chicken Soup

Ingredients:

• 3 (10.75 ounce) cans condensed chicken and rice soup

(recommended: Campbell’s)

• 3 cups low-sodium chicken broth

(recommended: Swanson’s)

• 1/3 cup lemon juice

• 3 egg yolks, lightly beaten

• 1 cooked, store-bought roasted chicken breast, shredded

• 1 tablespoon finely chopped fresh parsley leaves.

Directions:

In a medium pot, over medium-high heat, add condensed chicken and rice soup,

chicken broth and lemon juice. Bring to simmer.

In a small bowl, lightly whisk egg yolks. Slowly stir in 1/4 cup of the hot broth

into the egg yolks to prevent curdling. Gradually pour the egg yolk mixture into

the soup, stirring constantly. Stir in shredded chicken and heat through. Ladle into

bowls and garnish with a pinch of fresh parsley.

Submitted by:

Vickie Stearns.

Universal Restoration– Indiana.

Christmas Tortellini Soup

2 Tbls. Olive Oil

2 oz. bacon, finely diced

1 med. onion, finely chopped

3 cloves garlic, minced

1 can (49 1/2 oz.) chicken broth

2 tsp. italian seasoning

16 oz. cheese tortellini

1 can (28 oz.) crushed tomatoes in puree

4 oz. fresh spinach, rinsed, stemmed and chopped

Salt & pepper to taste

1 c. freshly grated Parmesan cheese

Heat olive oil in a Dutch oven over medium heat. Add bacon. Cook until crisp. Add

chopped onions, cook 3-4 min. or until soft. Add garlic; cook 1 minute longer. Add

chicken broth and Italian seasoning. Bring to a boil, and simmer for 5 min.

Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini

to soup mixture. Stir in crushed tomatoes; simmer for 5 minutes longer. Add spinach;

cook until spinach is wilted. Season with salt and pepper. Garnish with Parmesan

cheese.

8 servings

Submitted by:

Shane Huber, State Farm

Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls

Ingredients:

Saffron Matzo Balls:

• 8 large eggs

• 2 teaspoons canola oil

• 2 teaspoons extra-virgin olive oil

• 1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish

• 1/4 cup water

• 1/3 cup freshly chopped parsley leaves

• 2 tablespoons kosher salt

• 2 teaspoons garlic powder

• 1 teaspoon freshly ground black pepper

• 2 cups matzo meal

• 1 1/4 teaspoons baking powder

Soup:

• 1 (3 1/2 to 4-pound) chicken

• 4 quarts chicken stock

Sofrito:

• 2 tablespoons extra-virgin olive oil

• 1 small yellow onion, cut into 1/4 inch dice

• 1/2 cup quartered cherry or grape tomatoes

• 1/2 cup diced (1/4 inch) red bell pepper

• 1/2 cup diced (1/4 inch) green bell pepper

• 2 tablespoons freshly chopped cilantro leaves

• 4 garlic cloves, minced

• Small pinch saffron

• 1 teaspoon hot red pepper sauce, optional

Directions:

1. To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat.

Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl.

In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into

the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1

hour, or overnight.

2. Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized

balls.carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially

cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer

or slotted spoon, transfer the matzo balls to a large bowl of cold water.

3. Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-

high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low.

Simmer, partially covered, until the chicken is tender, about 25-30 minutes. Remove the chicken

from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the

meat until service. Return the remaining bones back to the broth and simmer for 15-20 minutes

more to further develop the soup’s flavor.

Continued...

Continued...

4.While the soup is simmering, heat the oil in a medium skillet over medium heat. Add

the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring

occasionally, until the vegetables in the sofrito are tender, but not browned, about 8

minutes. Add the hot sauce, if using. Set the sofrito aside.

5. When ready to serve, strain the soup and discard the bones. Return the soup to the pot

and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the

matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be

prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before

serving.)

6. Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot,

with an optional drizzle of the additional melted chicken fat (schmaltz)

Submitted by:

Stacey Felsenthal

Universal Restoration-Corporate

Dorito Dip

8 oz. Cream Cheese

Ortega Taco Sauce

Onion (optional)

Tomatoes (chopped)

Lettuce (Shredded)

2 cups Shredded Cheese

Dash of milk

Nacho Cheese Doritos

Soften 1 8 oz. block cream cheese. Mix a dash of milk with cream cheese with an

electric mixer. Add chopped onion to mixture if desired. Spread cream cheese

mixture into a 8x10 pan. Top with a thin layer of Ortega taco sauce. Sprinkle with

chopped lettuce & tomatoes. Sprinkle with shredded cheese. Serve with nacho

cheese doritos.

Submitted by:

Shane Huber, State Farm

Broccoli Dip

Ingredients:

• 3 stalks celery

• 1/4 cup butter

• 1 small can mushrooms

• 8 oz. pkg cream cheese

• Wheat thins

• 1/2 lg. onion

• 10 oz. pkg chopped broccoli

• 1/4 tsp garlic salt

• 1 can cream of mushroom soup

Directions:

Finely chop celery and onion. Melt butter in skillet and sauté celery and onions until

tender. Cook broccoli according to directions and drain well. Drain and chop

mushrooms then combine with celery mixture. Add all other ingredients and stir over

low heat until cheese is melted, about 10 minutes.

Submitted by:

Scott Wittliff

Sr. Claims Specialist Sr. Claims Specialist Sr. Claims Specialist Sr. Claims Specialist ---- General AdjusterGeneral AdjusterGeneral AdjusterGeneral Adjuster West Bend MutualWest Bend MutualWest Bend MutualWest Bend Mutual Ins Co.Ins Co.Ins Co.Ins Co. 262262262262----365365365365----2981298129812981 262262262262----363363363363----1807 (fax)1807 (fax)1807 (fax)1807 (fax) [email protected]@[email protected]@wbmi.com

Texas Caviar/Cowboy Caviar - 2 cans black beans (drained and rinsed) - 1 can pinto bean (drained) - 1 can garbanzo (drained) - 1 can yellow corn (drained) - 1 can white corn (drained) - 1 can green chilies (drained) - Small can of Black Olives (drained) - Fresh Cilantro (chopped) - 1 Green Bell Pepper (chopped) - 1 Yellow Bell Pepper (chopped) - 1 Red Bell Pepper (chopped) - 1 Red Onion (chopped) - 1 jar Pimentos - 1 can sliced jalapenos Sauce: - 1 cup vinegar - 1 cup sugar - 3/4 cup oil Bring sauce ingredients to a boil, stirring to let sugar dissolve. Set aside to cool. Toss all ingredients in a large bowl, mixing pimento, olives and cilantro to taste. Add cooled sauce and toss again. Refrigerate overnight. Serve with tortilla scoops. Submitted by: Charlotte Alms Allstate Insurance Company M. Ellingson Agency 560 S. Perryville Rd. Rockford, IL 61108 Office: 815-654-9500 Fax: 815-636-2324

California Bean Dip

1 Can Black Beans - drained & rinsed

1 Can Shoepeg Corn - drained

1-2 small jalapeño - chopped 1/2 C. Red Onion

1/2 C. Avocado - chopped

1/2 C. Wishbone Buttermilk Ranch or Peppercorn Ranch Dressing - Do not use lite dressing

1/4 C. Zesty Italian Dressing

1/2 t. Chili Powder 2 t. Cilantro - chopped

3/4 t. Tabasco

1/2 t. Cayenne Pepper 1/2 t. Garlic - chopped finely

Serve with Tostitos.

Happy Holidays

Nicki Denman, May & Associates, Inc.

Black Bean Salsa

Ingredients:

• Your favorite Italian dressing

• 1 can (16 oz) black beans (drain and rinse)

• 10 oz. thawed corn

• 1 cup chopped mango

• 1/2 cup chopped red pepper

• 1/3 cup chopped red onion

• 1/3 cup chopped cilantro

• 1/4 cup lime juice

Mix everything.

Cover and chill for a couple of hours

Serve with grilled chicken or tortilla chips.

Here is the only recipe that I don’t use a microwave for ☺ sure it is the same as everyone else

makes but Indiana Mitigation Department loves it //// HAPPY HOLIDAYS

RAY HOHENSTEIN Mitigation Manager


Office # 866-665-9410

Direct # 219-922-0308

Cell # 847-561-4363

Crab Dip

2 -6oz can white crabmeat

2 -8oz block of cream cheese

8oz Hoffman House shrimp sauce

Drain crabmeat and put in bowl with softened cream cheese, mix with

hand mixer until well blended about 2 minutes on high. Put into 8X8 dish

or mound on a plate and cover with the shrimp sauce and cool for at least a

half hour. Serve with crackers or fresh vegetables.

Penny Kramer Licensed Customer Service Representative American Family Insurance Al Lang Agency 1944 Daimler Road Rockford, IL 61112 815-398-3210 Office 815-398-8214 Fax

Olive Nut Spread

8 oz cream cheese, softened

1/3 cup mayonnaise

*Mix above together.

*Stir in 1/2 cup chopped pecans and 1 cup chopped green olives, a dash of

pepper, and 2 TB olive juice.

*Refrigerate. Can be made ahead.

Submitted by:

Pam Sanders

RAC Adjustments

BLT Dip

1 cup sour cream 1 cup mayonnaise 1 lb. bacon, fried crisp & crumbled 1 tomato, chopped small Mix together and let sit overnight. Serve on a bed of shredded lettuce with Tostitos or crackers.

Submitted by:

Nikita Lopez

A Like a Good Neighbor. State Farm is there.

Brian Faulk 3600 E State St. Rockford, IL 61108-1978 Phone: (815) 398-2552 Fax: (815)398-1830

GREEK LAYERED DIP

Ingredients

ο 1 (8 ounce) container hummus

ο 1 bag of spinach torn into small pieces

ο 3 medium roma tomatoes, seeded, chopped

ο 1 small can sliced ripe olives, drained

ο 4 medium green onions, chopped

ο 1 (4 ounce) container crumbled feta cheese

pita chips or tortilla chips

Directions

1. In 10-inch plate or pie pan, spread hummus. Top with remaining

ingredients in order listed.

Serve dip with pita chips or tortilla chips.

Nancy

Mormann

State Farm

Agent, Phil

Mormann

Lemont, IL

Sausage Dip

Ingredients:

One roll of Jimmy Deans Regular sausage

Two large packages of Philadelphia cream cheese (regular or lite)

Two cans of Ro-Tel Original Tomatoes with green chilie’s

Cooking Instructions:

Cook Sausage in a fry pan

Melt two packages of Philadelphia Cream Cheese in a saucepan with two

cans of Ro-Tel Original Tomatoes w/green chilie’s.

Stir in cooked sausage.

Serve with Tostito Scoops.

Linda Venable, SCLA Claims Manager Braman Insurance Services 8001 Broadway, Suite 300 Merrillville , IN 46410 Toll-Free 800.707.2526 Phone 219.682.1016 Mobile 219.771.7300 Fax 219.738.1833 [email protected] www.bramaninsurance.com

VISION. STRENGTH. PROTECTION.

Bruschetta

Ingredients:

• 1 1/2 cups chopped Roma tomatoes

• 3 tablespoons diced red onions

• 1 large clove garlic, minced

• 2 tablespoons fresh basil, chopped

• 2 tablespoons olive oil

• 1/2 teaspoon red wine vinegar


• Freshly ground black pepper, to taste

• 1/2 loaf French baguette or crusty Italian bread

• 3 sprigs cilantro

Instructions:

1. Combine tomatoes, red onion, garlic and basil in a medium bowl. Add 1/2

tablespoon of oil, vinegar, salt, and pepper and mix well. Cover the bowl and

refrigerate for one hour.

2. When ready to serve, preheat broiler and slice the baguette in 1-inch slices on a 45

degree angle to make 5-7 slices of bread.

3. Combine remaining 1 1/2 tablespoons oil with the garlic salt.

4. Brush entire surface of both sides of each slice with olive oil mixture.

5. Broil slices for 1.5-2 minutes per side, until surface starts to brown.

6. Arrange bread like wheel spokes on serving plate.

7. Spoon the chilled tomato in neatly onto bread slices where they meet at the center of

the plate

8. Garnish with cilantro.

Submitted by:

Laura Peterson

Universal Restoration-Corporate office.

CREAM CHEESE BRUSCHETTA

SPREAD 1 PKG WHIPPED CREAM CHEESE IN BOTTOM OF 8 INCH PAN

DICE 3 TOMATOES AND DRAIN SEEDS

MIX TOMATOES WITH 2 TB ITALIAN DRESSING

SPREAD ON TOP OF CREAM CHEESE

SPRINKLE WITH BASIL

SPRINKLE WITH SHREDDED FRESH PARMESAN CHEESE

SERVE WITH THIN SLICED ITALIAN BREAD…IT SPREADS GREAT! …AND

THE TOPPING DOESN’T FALL OFF LIKE TRADITIONAL BRUSCHETTA!!

I LIKE TO MAKE GARLIC BREAD IN THE BROILER AND SERVE THAT

WITH THE SPREAD

ENJOY ☺ ROBBIE

RECIPE FROM BRIAN BALDWIN'S STATE FARM BURR RIDGE

Creamy Onion Dip

Equal parts of Mayo & Parmesan cheese

chop a sweet onion (as much as you want)

Mix all together.

Spread on cocktail rye bread and place under the broiler until melted and

slightly browned.

Watch that it doesn't burn.

Serve.

Paula Crespo Universal Restoration Services, Inc Accounts Receivable Toll Free 877-505-6699 Dir. Phone 847-325-4270 Dir. Fax 847-325-4664

Spinach Dip in Bread Bowl

1 (10 ounce) package of frozen chopped spinach, thawed and squeezed dry

1 (16 ounce) container of sour cream

1 cup of mayonnaise

1 package of Knorr vegetable soup mix

Combine all ingredients in a bowl. Cover and chill in refrigerator about 2

hours.

For bread bowl, I buy a round of Hawaiian bread and cut out the middle.

Annie Disabato

Corporate Accounts Payable

Phone: 847-325-4230

Fax: 847-325-4524

Email: 4universal.com

Deviled Eggs Recipe

12 Large eggs boil and peel, cut in half, scoop yolks to bowl add 1/4 cup mayonnaise,1 table spoon prepared horseradish,1/2 teaspoon dill weed, 1/4 teaspoon ground mustard, 1/8 teaspoon salt, pinch of pepper pinch of cayenne pepper, finish off with paprika and slice up some green olives to top them off with. Submitted by:

Curt Brostrom

Farmers Insurance

My Mom’s favorite!!!

Lox Deviled Eggs

6 eggs 4 tbsp mayonnaise

1/2 cup lox or smoked salmon (diced and slivered) 1/2 teaspoon lemon juice

1 scallion (minced) 1 teaspoon Dijon mustard

1/2 teaspoon capers 1/2 teaspoon salt

1 dash pepper

2 grape tomatoes sliced thin

Slice eggs in half lengthwise and remove yolks to a small bowl.

Mash yolks, add mayonnaise, and mash until smooth. Add remaining ingredients and mix well. Spoon or pipe mixture into

egg whites.

Garnish with additional piece of slivered Lox and slice of grape tomato smoked salmon. Refrigerate for at least 30 minutes

before serving.

Tom Andrews

GM Madison WI

(608) 438-8319 [email protected]

Mouth-Watering Stuffed Mushrooms

*This is for large mushrooms.

Ingredients:

• 36 whole fresh mushrooms

• 3 tablespoons vegetable oil

• 3 tablespoons minced garlic

• 3 (8 ounce) packages cream cheese, softened

• 3/4 cup grated Parmesan cheese

• 3/4 teaspoon ground black pepper

• 3/4 teaspoon onion powder

• 3/4 teaspoon ground cayenne pepper

Directions:

1. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. (brush sides

with butter works well with mini muffin pans). Clean mushrooms with a damp paper

towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of

stems.

2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems

to the skillet. Fry until any moisture has disappeared taking care not to burn garlic.

Set aside to cool.

3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan

cheese, black pepper, onion powder and cayenne pepper. Mixture should be very

thick. Using a little spoon, fill each mushroom cap with a generous amount of

stuffing (you could also put in a zip lock bag and squeeze in). Arrange the mushroom

caps on prepared cookie sheet.

4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and

liquid starts to form under caps.

5. Sprinkle parmesan cheese on top.

Submitted by:

Maggie Mortimer

State Farm

1211 Currency Ct

Rochelle, IL 61068

[email protected]

Stuffed Jalapenos

Makes 20 Appetizers

Ingredients:

(2) 7 ounce cans jalapeno peppers

6 oz shredded Mexican-style cheese

1lb pork sausage, hot

(1) 5.5 ounce package spicy seasoning coating mix

Slice peppers lengthwise, remove seeds and core; fill with cheese.

Roll out sausage with a rolling pin, between two layers of plastic wrap. Remove plastic and

wrap a thin coating of sausage around each pepper.

Roll peppers in coating mix

Bake at 350 for 15 to 25 minutes or until sausage is brown and cheese is melted.

Enjoy!

Laura Schumann | Service Coordinator

888-877-6766 Office 847-561-4828 Cell 847-325-1793 Fax www.4universal.com

Bears Fans Armadillo Eggs

1 # Hamburger

1 # Breakfast sausage

2 Cups shredded Cheddar

2 Cups Bisquick

20 Jalapeno pepper

1 box cream cheese

Cut peppers stem end off and cut in half so you have an ice cream cone and

a tube. Scrape the seeds and veins out. Fill with cream cheese. Set aside.

Mix hamburger, sausage, cheddar and Bisquick. Mix so it is blended well.

Take golf ball size or slightly bigger amount of mix, flatten into thin patty,

wrap around popper, covering all ends.

Grease pan and pre-heat oven to 350 degrees. Cook on bake sheet or pan

for 20-25 minutes.

GREAT! Eat with copious liquid refreshments.

This is not a holiday recipe, but it is for my “world famous” Armadillo Eggs.

More appropriate for a Bears Tailgate.

Thanx

Darrell S. Roum

RAC Adjustments, Inc.

815-967-3201 Desk

815-333-4615 Fax

815-222-2911 Cell

White Castle Hamburgers

(Makes approx. 40)

1 1/2 ground chuck

1 pkg. Mrs. Grass Onion Soup

1t pepper

1t salt

2T water

Mix together and pat into 15x17 jelly roll pan. Put holes in meat. Bake at

400 for 10-15 minutes.

The meat will shrink away from pan.

Blot meat on paper towel and place on buns (slider buns will make less than

40 or Pepperidge farm party buns.)

Add cheese if you wish.

Sharon Dziepak Valparaiso Insurance Professionals 219-462-5106 (Phone) 219-465-9265 (Fax)

Golabki (Pigs in a Blanket)

1 LARGE HEAD OF CABBAGE 2lb OF GROUND BEEF SALT TO TASTE PEPPER TO TASTE 1 CLOVE OF CHOPPED GARLIC FRESH IS BETTER THAN POWDER 1 CUP OF COOKED RICE PUT EXTRA WATER IN DRAIN AND SAVE WATER 1 VERY LARGE CAN OF CAMPBELL'S TOMATO SOUP REMOVE OUTER LEAVES AND CORE THE HEAD OF CABBAGE. PLACE IN A LARGE POT WITH WATER AND BOIL IN SALTED WATER TILL TENDER. REMOVE THE LEAVES AS THEY GET TENDER AND CUT THE TRIM THE RIB OF THE LEAVE SLIGHTLY. STUFF, TUCK AND ROLL WITH MEAT MIXTURE. MIX GROUND BEEF WITH SALT, PEPPER, RICE GARLIC AND 2 TABLESPOONS OF TOMATO SOUP. ADD SOME RICE WATER TILL VERY MOIST. PLACE SOME OF THE OUTER LEAVES OF CABBAGE ON THE BOTTOM OF A COVERED ROASTER SPRAYED WITH PAM. LAYER CABBAGE ROLLS ON TOP. MIX TOMATO SOUP WITH 1/2 CAN OF WATER. POUR OVER CABBAGE ROLLS. BAKE FOR 2 HOURS AT 350º By: Christy Lasowski – Universal Restoration Services

Mini Ham Puffs

(24 servings)

Ingredients:

• 1 pkg. processed ham, chopped

• 1 small onion, chopped

• 1/2 cup shredded swiss cheese

• 1 egg

• 1 1/2 tsp. Dijon mustard

• 1/8 tsp. black pepper

• 1 pkg. crescent rolls

Directions:

1. Preheat oven to 350 F. Finely chop ham using food chopper and

place in bowl.

2. Add cheese, egg, mustard and onion; mix well.

3. Lightly spray mini muffin pan.

4. Unroll crescent rolls and press dough into large rectangle.

5. Cut rectangle into 24 squares using pizza cutter.

6. Press dough into muffin pan and fill each muffin cup with filling.

7. Bake 12-15 minutes or until lightly browned.

Heather Ton Commercial Lines Agent Valparaiso Insurance Professionals 153 S Washington St, Suite B Valparaiso, IN 46383 219-462-5106 (phone)

Ham & Cheese Log

1-8oz. Pkg Cream Cheese

2 T. Mayo

1 ½ tsp Dijon Mustard 6 oz. Shredded Sharp Cheddar Cheese

1 ½ Cups sliced deli ham, cut up 2 green onions, sliced very thin

1 T dried parsley

½ Cup Pecans, chopped

Soften Cream Cheese, mix everything except Pecans. Then take it and roll it in the Pecans to cover the

entire roll.

Chill for a couple hours then serve with Butter Crisp Crackers.

__________________________________

Lori Hippman, Insurance Account Representative

Providing Insurance & Financial Services David Zierke, Agent

1633 N. Alpine Rd Rockford IL 61107 815-395-1700

815-395-0364 Fax [email protected]

Sausage Balls

1lb Sausage

2 cups of shredded cheddar cheese

2 cups of biscuit mix (Bisquick)

Preheat oven to 325

Mix sausage & cheddar cheese

Then pour in biscuit mix. Mix well.

Roll into 1inch balls & place on un-greased cookie sheet.

Then put in the oven for 30 minutes or until sausage is fully cooked.

Ashley Nix Office Assistant Atlanta Office Office- (678)639-8700 Fax- (770)447-0112 [email protected]

Don’t forget to bring a dish!

Side dishes...

Snicker Salad - 6 Granny Smith Apples - 6 full Snicker Bars - Big container of Cool Whip - 16oz Whipped Cream Cheese Cut & core apples and cut Snickers into pieces. Mix everything together in a large bowl, cover and refrigerate 1 hour.

Charlotte Alms Allstate Insurance Company M. Ellingson Agency 560 S. Perryville Rd. Rockford, IL 61108 Office: 815-654-9500 Fax: 815-636-2324

Hot Fruit Salad

1 26-29 ounce can sliced peaches, drained

1 26-29 ounce can sliced pears, drained

2 cans cherry pie filling

Almond extract

Place two cans of cherry pie filling in a 2 quart oven proof baking dish, stir

in ½ tsp to 1 tsp almond extract, stir well. Gently fold in drained peaches

and pears. Bake at 325 degrees uncovered for about 45 mins or until

warm and bubbly. Serve warm. You can also mix this and place in

refrigerator overnight for favors to blend and then heat the next day, it

can also be made in a crockpot. Enjoy.

Lori Lang, CISRLori Lang, CISRLori Lang, CISRLori Lang, CISR

Customer Service Representative

State Farm Insurance Steve Pierick Agency

108 W Main, Suite 101

Sun Prairie, WI 53590

Phone 608-837-3783

Fax 608-837-7756

Squash Casserole (a family favorite)

Ingredients: 1 large butternut squash

1 large yellow onion

1 1/2 cups sugar or spenda

2 sleeves Ritz crackers (I use the whole grain ones)

8 eggs

1 1/2 sticks butter

1 can Milnot condensed milk

Recipe

Peel, clean and cut up the squash in equal size pieces - about 2".

Dice the onion

Put squash, onion and sugar/sweetner in a large pan or microwave safe bowl. Cook

on stove or in microwave until the squash is soft. Let cool so you can handle it.

Put in a food processor and puree.

Pour into an oven safe bowl (if you plan this right you won't have to wash the bowl

you microwaved it in)

Add eggs to the squash puree and beat well.

Melt the butter until liquid but not hot. Pour 2/3 of the butter into the squash

mixture and save 1/3 for the topping.

Put the two sleeves of Ritz into a gallon size sealable food storage bag and crush into

crumbs (hint: you may want to make sure all the air is out of the bag before you

crush it - saves on sweeping the floor. Ask me how I know...).

Put 3/4 of the Ritz crumbs into the squash bowl and stir well.

Add the can of Milnot and stir.

Pour the rest of the Ritz on top then drizzle on the butter.

Put it in the oven for about and hour to an hour and a half or until it becomes firm.

Let stand 10 minutes then serve.

Enjoy.

Clyde Grooms

Farmers Insurance Agent

Ph: 815-623-6506

FAX: 815-623-8331

Email: [email protected]

Creamy Chicken Casserole

1 Cream of Chicken Soup

1 Cup Chicken Broth

1 Small can Chopped Green Chile's 3 Cups Cubed Cooked Chicken

1 Cup cubbed velveeta Cheese

1/2 Cup grated cheddar cheese

Spaghetti Noodles

Cook enough spaghetti noodles to equal 4 cups and

drain. Hear soup, broth, and cheese until cheese is

melted, add green chile's and chicken. Combine soup

mixture and spaghetti in casserole dish. Spread grated

cheese on top and Bake at 350 degrees for 1 hour.

Serves 4 to 6 people

Have a great holiday!

Christine Sherrard Farmers Insurance

5301 E State St Ste 315a

Rockford, IL 61108-2390

815-316-0370 (Office)

815-316-0371 (Fax)

[email protected]

http://www.farmersagent.com/csherrard

Bean Casserole for Crock Pot

64 ozs. Pork & Beans

2 lbs. ground beef

1 onion chopped

¼ cup yellow mustard

¾ cup catsup

2 cups brown sugar

Brown the ground beef and drain the grease.

Sautee the onion.

Add all ingredients in crock pot and cook on low for 4 – 6 hours.

Judy McGee

RAC Adjustments Inc

815-967-3248

SWEET POTATO CASSEROLE

5 SWEET POTATOES

¼ TSP SALT

¼ CUP BUTTER

2 EGGS

1 TSP VANILLA

½ TSP CINNAMON

½ CUP SUGAR

2 TBSP HEAVY CREAM

¼ CUP SOFTENED BUTTER

3 TBSP FLOUR

½ CUP CHOPPED PECANS

¾ CUP BROWN SUGAR

BAKE SWEET POTATOES 35 MINS

MASH

MIX POTATOES, SALT, ¼ CUP BUTTER, EGGS, VANILLA,

CINNAMON,SUGAR AND CREAM.

PUT IN 9X13 BAKING DISH

COMBINE ¼ CUP SOFTENED BUTTER , FLOUR ,BROWN SUGAR ,

PECANS. MIX

SPRINKLE ON TOP AND BAKE 30 MINS OR UNTIL TOPPING IS

CRISPY.

Melissa Mueller Steve Pierick Agency State Farm Insurance 108 W. Main St. Sun Prairie, Wi. 53590 Phone 608-837-3783 Fax 608-837-7756

Broccoli Casserole - 1 can cream of mushroom soup 1 stick margarine 1 small jar cheese whiz 20 oz. package frozen broccoli cust 8 oz. can mushrooms 1 small onion, chopped ½ cup minute rice In a large skillet melt margarine and sauté onion until tender. Add frozen broccoli and cover and simmer until broccoli is tender. Add soup, cheese whiz, mushrooms and rice. Pour into a 2 qt casserole, bake at 350 degrees for 30-40 minutes. Serves 6-8 Submitted by: Scott Wittliff


Calico Beans -

1 pound ground been 1 cup chopped onion ¾ cup brown sugar 2 tsp salt 16oz can butter beans, drained 16 oz. can kidney beans, drained 2 16oz cans pork and beans ½ pound bacon 1 ½ cup ketchup 2 tsp vinegar 1 tsp dry mustard Brown beef, bacon, onion and drain fat. Crumble bacon. Combine remaining ingredients and mix well with beef mixture. Bake in a greased 3 qt casserole, uncovered for 40 minutes at 350 degrees. This recipe is the best bean recipe. As with most recipes it tastes better if its made ahead and allowed to age. Submitted by: Scott Wittliff


Norwegian Lefse

“I was raised on lefse as a special dish on Chiristmas Eve that we ate

with Oyster Stew. We still make it every Christmas. We eat ours with

butter or peanut butter. We also roll Turkey up in the lefse. Many

people eat lefse with butter and sugar. You will need a ricer for the

potatoes.

Ingredients:

10 lbs. peeled potatoes, peeled 1 teaspoon salt

½ cup butter 1 tablespoon white sugar

1/3 cup heavy cream 2 1.2 cups all-purpose flour

Directions:

Cover potatoes with water and cook until tender. Run hot potatoes through a

potatoes ricer. Place into a large bowl. Beat butter, cream, salt, and sugar

unto the hot riced potatoes. Let cool to room temperature.

Stir flour into the potato mixture. Make dough into walnut size balls. Lightly

flour a pastry cloth and roll out lefse to 1/8 inch thickness. (You can roll to

desired thickness some people like thicker lefse, some thinner)

Cook on hot (400 degree) griddle or round lefse griddle until bubbles form and

each side has browned. You will need to cook lefse on both sides. Place on

towel to cool. Brush excess flour from lefse and then cover with towel until

ready to serve.

Melissa Thomas | Life and Health Insurance Specialist Jason Bonomo State Farm

2641 N Mulford Road Rockford, IL 61114

815-636-1500

[email protected]

BROCCOLI AND CAULIFLOWER SALAD

2 bunches of broccoli 1 head of cauliflower 4 green onions 1/2 lb. bacon (or 1 c. of Oscar Mayer Bacon Bits) 1 pkg of shredded mozzarella cheese (2 cups) Dressing: 1/2 c. Miracle Whip) 1/4 c. sugar 1/3 c. vinegar Salt and pepper Cut broccoli and cauliflower into bite size pieces, combine with onion and bacon and set aside. Mix salad dressing, sugar, vinegar, salt and pepper until well blended. Pour over vegetables. Mix well. Refrigerate 24 hours Submitted by: Hope Dummer RAC Adjustments, Inc.

Cranberry Salad-

(Belvidere Junior Women’s Club cookbook 1986)

2 pkgs Jello, cherry or cherry & lemon

1 can whole cranberry sauce

2 C (or a little less) water (divided 1 boiling / 1 cold)

1 med can crushed pineapple w/juice

1 C (or a little more) chopped walnuts

2 large apples cored and diced.

Dissolve jello in 1 cup boiling water, stir and add remaining cold water

Stir in cranberries, pineapple, nuts, and apples. Mold if desired. Chill

till set.

Great break from the canned jellied cranberry sauce or as an added

side salad for the holidays.

Evelyn Weatherford CISR, CPSR, Claims Specialist

Williams-Manny Inc.

555 S. Perryville Road | PO Box 5466 | Rockford, IL 61108

p 815.227.8966 | f 815.398.1733 | www.wmanny.com

Cranberry / Apple Relish

2 cup ground cranberries (1 bag) 2 cup chopped apples 1 ½ cup sugar 1 20oz can of crushed unsweetened pineapple, drained 1 large or 2 small pkgs of raspberry jello Take juice from pineapple and enough water to make 2 cups. Bring to boil and add jello and dissolve. Add sugar and dissolve. Refrigerate, and when partially set, add cranberries, apples and pineapple. *make the night before Submitted by: Joan Palmer

Matt Elllingson Agency 560 S. Perryville Rd. Rockford, IL 61108

ph 815-654-9500 fax 815-636-2324

email: [email protected]

Scalloped Corn

2 cans Cream Style Corn

1 can Whole Corn

2 Eggs

2 tlbs butter

½ cup milk

2 ½ tubes crushed Ritz Crackers (suggested: roasted vegetable)

Preheat oven to 400

In a baking dish, combine cream style corn, corn, eggs, butter, milk and 2

tubes of crushed crackers, mix well.

Place in oven and bake 30 – 40 minutes. (until not runny)

Remove and add the ½ tube crushed crackers on top and bake an

additional 10 minutes until golden brown.

Add salt and pepper to taste.

Submitted by:

Cindy White, Country Financial-Rockford

Malibu Cranberry Sauce

1 (12 oz) package fresh cranberries 1 Cup sugar 1/2 Cup orange juice 1/2 Cup Malibu Coconut Rum 1 tbsp. Coconut flakes 1tsp. Orange zest In a medium sauce pan over medium heat, dissolve sugar in orange juice and rum mixture. Stir in cranberries, coconut and orange zest. Continue to cook until cranberries begin to pop (approx. 10-15 minutes). Remove from heat and transfer to a bowl. Refrigerate sauce until cooled and thickened. Enjoy! Erin J. Valdivia LUTCF 259 Indiana Ave Ste C Valparaiso, IN 46383 (P) 219-464-3493 (F) 219-477-5901

“It is pretty basic but I could eat these every day!”

Homemade Mashed Potatoes

10 medium-large size Idaho potatoes

1 and ½ stick of butter

1 large tub of sour cream

Salt and pepper to taste

Dash of garlic powder

Peel potatoes and cut in half. Place potatoes in pot of water. Boil potatoes

until fork easily goes thru them (approximately 30 minutes). Drain

potatoes in colander and return to pot. Add all ingredients to pot of

potatoes. Mash potatoes with ‘masher’ until creamy but somewhat lumpy.

Approximately 12 side servings

Submitted by:

Kathy Przyborowski

Universal Restoration-Corporate office.

Latkes for Hanukkah (Potato Pancakes)

1 pound Russet potato, peeled

1/4 pound onion, preferably white but yellow is ok

Kosher salt

1 egg, beaten

1/4 cup all-purpose flour

1/4 teaspoon fresh-ground black pepper (optional)

vegetable oil for frying

1. In a food processor or on a box grater, grate the potato and onion and mix together. Mix in 1.5

teapoons of kosher salt, cover, and let sit for 15 minutes.

2. Uncover, squeeze down a bit and drain off excess water from the bowl. Now, working a handful or

two at a time, wrap the mixture in a double layer of cheesecloth or a clean dish towel and wring the

liquid out of them. Hard. Go to town. Wrap the gathered ends of the cloth around the handle of a

wooden spoon and twist for extra leverage. Get them as dry as possible. Really. This makes a huge

difference.

3. Stir in the eggs, flour, and pepper and another 1/2 teaspoons of salt (since much of the original salt

will have washed away).

4. In a large skillet, heat about 1/8 inch of oil over a medium high flame. (If you are feeling your oats,

you can use two or more large skillets at once). A bit of potato thrown in should immediately sizzle, but

the oil shouldn’t be smoking. (You can use less oil, but they will be less delicious).

5. Depending on what size you like your latkes, grab about 1/4 to 1/3 of a cup of potato, and add it to

the oil. Immediately flatten to about 1/3 inch. You don’t want much thickness because the inside has to

cook before the outside burns. Form the rest of the latkes the same way.

6. When the first side is a dark, deep brown (see picture above), flip and continue cooking. When both

sides are done, remove to a plate lined with paper towel. Sprinkle on a bit more salt.

7. Be sure and taste one of the first ones to make sure it is cooked through. If not, reduce the heat a

bit or make the next batch thinner.

8. Try not to eat all of them yourself.

Serve with applesauce, sour cream and more salt on the side.

By: Stacey Felsenthal – Universal Restoration Services

Gma Ton's Mac & Cheese!! Ingredients

1LB Elbow Macaroni 1/2 cup butter (plus) 1/2 cup each of shredded: Muenster Mild Cheddar Sharp Cheddar Monterey Jack Cheese

2 cups half & half (more if you like it creamier) 1 cup Velvetta cheese cut in chunks

2 large eggs lightly beaten

1) Cook macaroni in boiling water for 7 minutes only (do not overcook) 2) Preheat oven to 350

3) Heavily butter 2 1/2 quart deep casserole dish

4) Drain macaroni & add butter, mix well and pour into large bowl 5) In another bowl- mix the shredded Muenster, Cheddar & Jack Cheeses

6) Mix in with the macaroni- the half and half, velvetta cheese, eggs and most of the shredded cheeses

7) Add salt & pepper to taste

8) Pour into casserole dish, sprinkle with remaining cheese and add few pieces of butter cut up on top

9) Bake about 35 minutes or until bubbling & enjoy!

Heather Ton Commercial Lines Agent Valparaiso Insurance Professionals 153 S Washington St, Suite B Valparaiso, IN 46383 219-462-5106 (phone) 219-465-9265 (fax) [email protected]

Canadian Bacon and Potato Quiche

Ingredients:

• 1 refrigerated pie crust, softened as directed on box

• 1 cup frozen country-style diced potatoes, thawed

• 1 cup 1/2 inch pieces fresh asparagus

• 1 cup diced Canadian-style bacon

• 1 1/2 cups shredded Harvarti cheese (6 ounces)

• 4 eggs

• 1 cup milk

• 1/2 teaspoon dried marjoram leaves


Directions:

1. Heat oven to 375 degrees F. Place pie crust in 9-inch glass pie plate as directed

on box for One-Crust Filled Pie. Bake about 8 minutes or until light golden

brown.

2. Layer poratoes, asparagus, bacon, and cheese in partially baked crust. Beat eggs,

milk, marjoram and salt until well blended. Pour over mixture in pie plate.

3. Bake 45-50 minutes or until knife inserted in center comes out clean. Let stand 5

minutes before cutting.

Makes 8 servings.

Submitted by:

Laura Peterson

Corporate Marketing

Universal Restoration

Rice and Noodle Casserole

1/2 lb Butter Or Margarine-

1/2 lb Uncooked Very Fine Noodles

2 c Uncooked Instant Rice-- Minute Rice

2 Canned Onion Soup--

2 Canned Chicken Broth--

1 tsp Soy Sauce

1 c Water

8 oz Canned Sliced Water I use 2-3 cans

Chestnuts--drained

In large pan, melt butter or margarine. Add noodles. Cook until lightly

browned, stirring frequently. Add remaining ingredients. Mix well.

Pour mixture into 3 quart casserole. Bake in preheated 350 degree

oven for 45 minutes or until all the liquid is absorbed.

Serves about 8-10 people

Paula Crespo Universal Restoration Services, Inc Accounts Receivable Toll Free 877-505-6699 Dir. Phone 847-325-4270 Dir. Fax 847-325-4664 Email - [email protected]

Red Beans and Rice - Louisiana Style INGREDIENTS:

DIRECTIONS:

Tonya King Office Manager/Licensed Account Manager King Insurance Consultants Allstate Insurance Company 840 Summit St., Ste. E Elgin, IL 60120

1 pound dry kidney

beans

1/4 cup olive oil

1 large onion, chopped

2 stalks celery, chopped

2 tablespoons minced

garlic

6 cups water

1 bay leaf

1/2 teaspoon cayenne pepper

1 teaspoon dried thyme

1/4 teaspoon dried sage

1 tablespoon dried parsley

1 teaspoon Cajun seasoning

1/2 to 1 pound andouille sausage (preferred, but other

sausage will do), sliced

For Rice:

4 cups water

2 cups long grain white rice

1. Rinse beans, and then soak in a large pot of water overnight.

2. In a skillet, heat oil over medium heat. Cook onion, garlic, and celery in

olive oil for 3 to 4 minutes.

3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked

vegetables into beans. Season with bay leaf, cayenne pepper, thyme, sage,

parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to

medium-low. Simmer for 2 1/2 hours.

4. Stir sausage into beans, and continue to simmer for 30 minutes.

5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil.

Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed

white rice. Serves 8.

And now for the main event!

Entrees..

CHICKEN AND RICE CASSEROLE – FROM LINDA ROYER

ONE WHOLE CHICKEN – CUT UP

¼ (ONE QUARTER OF A CUP OF CHOPPED ONION)

ONE – TWO CLOVES OF CHOPPED GARLIC

ONE PACKAGE LIPTON ONION SOUP MIX

FRESH BROCHOLLI STEAMED AND SEASONED WITH BUTTER – (DEPENDS

ON HOW MUCH YOU LIKE APPROX 4-5 STALKS)

LONG GRAIN WHITE RICE ONE CUP (MORE IF MAKING A LOT)

WATER

PREPARATION

PREHEAT OVEN TO 350 DEGREES AND BAKE UNTIL ALL INGREDIENTS ARE

TENDER (APPROXIMATELY ONE AND A HALF HOURS DEPENDING ON YOUR

OVEN)

SAUTE CHICKEN UNTIL BROWN

REMOVE TO CASSEROLE DISH – AND ARRANGE ON ONE END OF THE DISH

USUALLY IN TWO ROWS

ARRANGE THE RICE NEXT TO THE CHICKEN

SPRINKE THE ONION SOUP MIX, GARLIC AND ONION OVER THE ENTIRE

CASSEROLE

COVER WITH WATER

COVER THE CASSAROLE DISH WITH FOIL OR LID

AFTER APPROXIMATELY ONE HOUR – CHECK THE CASSEROLE AND ADD

STEAMED BROCHOLI TO RICE

KEEP AN EYE ON THE OVEN – ADD WATER AND STIR AS NEEDED

Ed Jordan – State Farm, Ins. – 230 N. Cass Avenue, Westmont, IL 60559

Easy Skillet Lasagna

Ingredients:

1lb. Of ground beef

1/2 teaspoon minced garlic

Diced green pepper (optional)

1 jar of spaghetti sauce (larger size)

2/3 cup of water

1/3 cup Italian dressing

1 box Oven Ready Lasagna Noodles

1 package of shredded mozzarella (1 cup)

Brown ground beef and drain. Add minced garlic and pepper, spaghetti sauce, 2/3 cup

water, and 1/3 cup Italian dressing. Bring to a boil then break up into smaller pieces

the lasagna noodles. Cover and simmer about 15 minutes (stir occasionally). Remove

from heat, top with cheese and then cover for 5 minutes. Serve right out of the pan—

delicious and easy.

Lois Thomas


390 Holbrook Drive, Wheeling IL 60090

(888) 877– 6766, fax (888) 596– 4996

Quick Chicken Chili

1 can (about 12-16 oz.) chicken stock

3 cans white navy beans

1 jar salsa (about 16 oz.) use mild, medium, or hot per your taste

2 packages of Oscar Mayer southwest style chicken, cut into smaller pieces, or cook your own using 2

chicken breasts.

1 tsp. curry powder or chili powder.

Stir all together in a pot and let simmer about 30 minutes.

Joan Palmer

Matt Elllingson Agency

560 S. Perryville Rd.

Rockford, IL 61108

ph 815-654-9500

fax 815-636-2324

email: [email protected]

Pork Chops & Cabbage

4 center cup pork chops 2 tablespoons margarine 1 onion (optional) seasonings – I use garlic powder, salt, & lemon pepper Head of cabbage 2 tablespoons flour Water

Slice onion. Remove the core & bad outer pieces & quarter the cabbage, Melt margarine in dutch oven on the stove. Season the pork chops with your choice of seasonings. Once the margarine is melted add onions and pork chops. Cook quickly so that chops will brown nicely. Once chops are browned, add enough water to cover the chops. Place the quartered cabbage on top & bring to a boil. Lower heat to a simmer and cook until cabbage is tender. Usually about 20-30 minutes. Make sure that chops are also done, (they should be white inside when cut). When done, remove the cabbage and pork chops. Prepare a gravy thickener using the flour and water. Mixture should be slightly thick. Add water slowly and stir really well, be sure there are no lumps. Bring the juice in the pot to a boil and SLOWLY add the flour/water mixture until desired thickness. ENJOY!!!

Deborah Shebesh

Licensed Representative

Andrea Harbin, State Farm

Ph: 219-762-5114

Fax: 219-762-4445

Eggplant Parmesan Recipe 2 lbs (about 2 large) eggplants Kosher salt 1 28-oz can whole peeled tomatoes 1 clove garlic, peeled and minced Olive oil Freshly ground black pepper 1/2 cup all-purpose flour 1/2 cup fine dry breadcrumbs 4 large eggs, beaten 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds 1 cup grated high quality Parmesan cheese 1 packed cup fresh basil leaves

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

By: Nicole Potter – Universal Restoration Services

Christmas Ham

• 1 butt end smoked ham, about 7 pounds

• 1/2 cup Dijon mustard

• 1/2 cup orange marmalade

• 1 teaspoon ground black pepper

• 3 cans crescent rolls

Egg wash

Preheat oven to 350 degrees F. Place the ham in a roasting pan and lightly score it with a sharp knife all around. Stir the mustard, marmalade and black pepper together in a small mixing bowl with a spoon. Slather the mustard mixture all over the outside of the ham, rubbing it into the scored meat. Bake the ham for 20 minutes then remove it from the oven. Using 2 cans of crescent rolls, unroll the crescent dough but don't separate them into pieces. Press the perforated pieces together to keep the dough in its rectangular shape. Drape them over the ham pressing the dough edges together to cover the ham completely with the dough. Tuck any loose edges underneath the bottom of the ham in the roasting pan. Brush with egg wash. Lay the last piece can of dough out on a cutting board and cut our some holiday shapes with cookie cutters. Holly leaves are nice. Arrange the dough leaves in a pretty bunch on the dough draped ham. Brush these shapes with egg wash. Return the ham to the oven and bake for another 20 minutes until the ham is heated through and the crescent dough is cooked and browned. By: Christy Lasowski – Universal Restoration Services

For your sweet tooth!

Cookies and desserts...

Chocolate Peppermint Cake Pops

48 pops Bake 350 for 35min Decorate 1hr 1 (18.25oz) box chocolate cake mix 2 Large eggs 1/3 cup vegetable oil 1 cup canned chocolate frosting 1 1/2 bags (14 oz ea bag) white candy coating disks (you could probably substitute white baking chocolate squares) 4 drops peppermint oil (optional) 6 oz red candy coating disks Assorted red and white holiday decorations, nonpareils and colored sugars *Heat oven to 350. Coat a 13x9x2 inch baking pan with nonstick cooking spray. In large bowl combine cake mix, 1and 1/3 c water, eggs and oil. Prepare according to package directions. Pour into baking pan and bake a 350 for 32-35 min. Cool completely on wire rack *Finely crumble cake in large bowl. Stir in frosting and press together with the back of a spoon. Shape into 1 1/4inch balls and place on a baking sheet. Refrigerate for 2hrs or freeze for 20 minutes. *Once cake balls are chilled, melt candy disks according to package directions, adding peppermint to white candy. Remove a few balls from the refrigerator or freezer. Dip lollipop stick about 1/2 inch into melted candy. Press a cake ball onto stick, being careful not to press stick too far. Dip ball into desired candy coating, gently tapping so excess drips back into bowl. Garnish with red candy drizzle, nonpareils, or colored sugar. Transfer decorated pops to wax paper lined sheet. Repeat small batches at a time. *Refrigerate for 30 minutes then store at room temp for up to 2 weeks. *Submitted by Nicole Potter’s mom, Ann.

Chocolate Cookie Dough Truffles

2 1/2 cups all purpose flour

1 teaspoon salt

1/4 teaspoon baking soda

1 cup (2 sticks) butter or margarine, room temperature

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tablespoon vanilla

1/3 cup, minus 1 tablespoon, milk or soy milk

1 cup mini semi-sweet chocolate chips

16 oz dark or milk chocolate (by the block) for coating

Beat butter and sugars in a large bowl with electric mixer on medium

speed until light and fluffy. Add milk and vanilla. Stir in flour, baking

soda and salt. Mix on low speed (or by hand) until incorporated. Stir in

chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your

hands), form dough into ¾ inch balls and arrange on a baking sheet lined

with wax paper. Place sheets in freezer and chill for 30 minutes.

Melt chocolate coating in a double boiler or in microwave. (Melt in

microwave at one minute intervals). Using a dipping tool, forks, or

spoons, dip cookie balls into chocolate coating to cover. Remove excess

chocolate by tapping on side of pan. Return coated cookie dough to wax

paper lined baking sheets. Chill until set. Store chilled in an airtight

container for up to 1 week.

Karen�Marie�Barger

Denman�May�&�Associates 5008�Linde�Lane,�Suite�100

DeForest�WI��53532

Aubrey White

Doug Proudfoot Agency|Office Manager 1204 N State St | Belvidere, IL 61008 815-547-4747 Office | 815-547-4748 Fax | [email protected]

CHOCOLATE COVERED PEANUT BUTTER RITZ SANDWICHS

1/2 stick butter, melted 1 lb. confectioners' sugar 2 c. peanut butter Chocolate, melted (almond bark) Ritz Crackers

Mix butter, sugar and peanut butter together and make balls. Then put peanut butter ball between two Ritz crackers to make a sandwich and follow up by dipping into melted (almond bark) chocolate. Serve cold for best taste.

York Peppermint Pattie Brownies 1 cup HERSHEY'S Cocoa 1 teaspoon baking powder 1 teaspoon salt 1 tablespoon vanilla extract 5 eggs 2 cups all-purpose flour 3 cups sugar 24 small (1-1/2 inch) YORK Peppermint Patties 1-1/2 cups (3 sticks) butter or margarine, melted Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13x9x2-inch baking pan.

Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties.

Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares. Makes 24 to 36 brownies. By: Heather Ton – Valparasio Insurance Professionals

Chocolate filled WonTon

Makes 24

Ingredients:

• 1 cup confectioners’ sugar

• 2 1/2 cups vegetable oil

• 24 wonton wrappers

• 1 large egg, lightly beaten

• 1/2 cup finely chopped milk chocolate (3 ounces)

Directions:

Place confectioners’ sugar in a medium bowl. In a medium saucepan,

heat oil over medium-high. Brush edges of each wonton wrapper with

egg and place 1 teaspoon chocolate in center. Fold wrappers in half over

chocolate and press edges firmly to seal. When oil is hot (an extra

wonton wrapper should sizzle and float to top when added), fry

wontons, four at a time, until golden brown and crisp, about 2 minutes,

flipping occasionally. With a slotted spoon, transfer wontons to bowl

with sugar and toss to coat. Serve immediately.

Submitted by:

Christy Lasowki

Universal Restoration-Indiana

Sour Cream Coffee Cake

2 cups of flour 1 tsp of baking soda 1 tsp of baking powder 1 cup of butter / margarine 1 1/4 cup of sugar 1/3 packed brown sugar 1 tsp cinnamon 2 eggs 1 tsp vanilla 1 cup sour cream ½ tsp of salt ½ cup of chopped pecans ½ cup of chopped walnuts Cream together 1 cup of butter or margarine and 1 cup of sugar. When fluffy add beaten eggs, vanilla, sour cream and flour Spread in 9 x 13 pan ½ of dough Mix together brown sugar, ¼ white sugar, 1 tsp cinnamon and nuts Sprinkle over ½ dough. Add remaining dough on top. It is thick so put on by spoonfuls and spread around. Bake at 350 for 35 minutes

By: Heather Ton – Valparaiso Insurance Professionals

PUMPKIN CREAM PIE WITH GINGER SNAP CRUST

Crust: 2 cups finely crushed ginger snap cookie crumbs

¼ cup sugar

1/3 cup butter or margarine, melted

In a bowl, combine ginger snap crumbs, ¼ cup sugar and melted butter or margarine.

Stir

until completely combined. Press into the bottom and up the sides of a 9 or 10 inch

pie plate or 8 x 8 square pan. Bake at 350 degrees for 10 minutes, until set. Cool

Filling: 4 oz cream cheese

4 oz cool whip

½ cup sugar

1 teas. Vanilla

¼ cup pecans (optional)

In mixing bowl, beat together the cream cheese, 4 oz cool whip, ½ cup sugar and

vanilla until creamy. Fold in pecans, if using. Spread onto cooled crust.

2nd Filling: 1 ½ cup pumpkin puree

1 cup sugar

4 oz cool whip

1 teas vanilla

1 teas cinnamon

¼ teas, nutmeg

1/8 teas. allspice

1/8 teas. ginger

In the same mixing bowl, combine pumpkin puree, 1 cup sugar, 4 oz cool whip,

vanilla and seasonings. Beat until smooth and fluffy. Spread on top of cream cheese

layer.

Top with additional cool whip and pecans, if desired. Refrigerate at least 4 hours,

until set.

Submitted by:

Susan Sanford

Brad Peters Agency-Belvidere

Pumpkin Patch Dessert

4 cups pumpkin puree (2 cans) 4 eggs 12 oz. evaporated milk 1 1/2 cups sugar 2 tsp. cinnamon 1/2 tsp. ginger 1 tsp. salt 1 box yellow cake mix 1 cup butter - melted 1/2 cup chopped pecans

Spray a 9" x 13" pan with non-stick cooking spray; set aside. In a large bowl, combine the pumpkin, and eggs. Add the evaporated milk and mix well. Add the sugar. spices, and salt and mix again. Pour the mixture into the prepared pan. Pour the dry cake mix over top. Pour melted butter over the cake mix. Sprinkle the nuts on top. Bake in a preheated oven at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Serve with whipped cream or cool whip. By: Nicki Pomplun Denman, May & Associates, Inc.

BEST APPLE PIE RECIEPE EVER! Ingredients:

7 Cups Of Peeled Sliced Green Apples

2 Tablespoons Of Fresh Squeezed Lemon Juice

1 Cup Of C&H White Sugar

2 1/4 Cup White All Purpose Baking Flour

1 Teaspoon Of Fresh Ground Cinnamon

1/4 Teaspoon Of Fresh Ground Nutmeg

2 Tablespoons Of Salted Real Butter

5 Tablespoon Of Cold Bottled Water

3/4 Cup Of Vegetable Shortening

Preparation Instructions:

For the first step in this best apple pie recipe, you will need to take out a large mixing bowl. Add into the mixing bowl

two cups of the white all purpose baking flour, and the vegetable shortening. Stir these ingredients together while

gradually adding in four tablespoons of cold water, until a pie crust dough begins to form.

Once your dough is ready, place it in the refrigerator to chill for half an hour. Once the dough has chilled, roll half of

it on a floured surface until a flat ten inch circle has formed. Place this dough disk into a nine inch pie pan.

Moving along, next take out a sealable mixing bowl, and add in the peeled sliced green apples and lemon juice.

Toss these ingredients until the apples are evenly coated with the juice. Next add in the white sugar, the remaining

quarter cup of all purpose baking flour, ground cinnamon, and ground nutmeg. Stir these ingredient together until

they are all evenly mixed together, then pour them into the pie crust. Next add small clumps of butter into the

mixture. Finally you can roll out the last pie crust disk, then place it over the top of the pie pan. Don't forget to make

cuts in the top of the crust, and flute the edges of the dough.

You are now ready to bake the dessert at 425 degrees Fahrenheit or 220 degrees Celsius for fifteen minutes. Next

reduce the heat to 350 degrees Fahrenheit, or 175 degrees Celsius, and let the apple pie bake for forty minutes, or

until the crust is nice and golden, and the pie filling begins to slightly bubble.

Submitted by:

Lisa Schultz, The Brian Boyer Group-State Farm

Chocolate-Mint Sandwich Cookies

Makes 5 dozen

COOKIE DOUGH:

¾ cup butter, softened

1 cup sugar

1 egg

½ teaspoon vanilla extract

2 cups all-purpose flour

¾ cup baking cocoa

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup milk

FILLING:

3 tablespoons butter, softened

1-1/2 cups confectioners’ sugar

1 tablespoon milk

¼ teaspoon peppermint extract

2 to 3 drops green food coloring (optional)

In a mixing bowl cream butter and sugar. Add egg and vanilla; mix well. Combine the flour,

cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with milk.

Shape into two 10-1/2-inch rolls; wrap each in plastic wrap. Refrigerate overnight.

Unwrap dough and cut into 1/8-inch slices. Place 2 inches apart on lightly greased baking

sheets. Bake at 325 degrees for 9-11 minutes or until edges are set. Remove to wire racks to

cool.

Combine first four filling ingredients, beat until smooth. Add food coloring if desired. Spread

on bottom of half of the cookies; top with remaining cookies.

Mary F. Jackson

Account Manager

Braman Insurance Services

8001 Broadway, Suite 300

Merrillville , IN 46410

Toll-Free 800.707.2526

Phone 219.682.1008

Fax 219.738.1833

[email protected]

www.bramaninsurance.com

Easy Cranberry and White Chocolate Brandy Cookies

1 roll Pillsbury refrigerated sugar cookies (or any sugar cookie recipe if you want to

make your own

½ cup sweetened dried cranberries

½ cup white baking chips

¾ cup cream cheese whipped frosting

2 tbsp brandy

Let dough stand at room temperature to soften. Meanwhile, heat oven to 350.

In a large bowl, break up cookie dough. Stir in cranberries and vanilla chips.

Shape dough into 1 inch balls and place 2 in. apart onto ungreased cookie sheet.

Bake 10-15 minutes or until edges are golden brown. Cool 1 minute: remove from

cookie sheet to cooling rack. Cool completely, about 20 minutes.

In a small bowl, stir frosting and brandy until well blended. Frost cookies. Store in

refrigerator.

Makes 2 dozen cookies.

Variations: Add 1/3 cup chopped pecan to the dough for extra crunch

Replace brandy in frosting with a dark rum for a different flavor

REMEMBER, AS LONG AS IT IS BAKED IN YOUR OVEN IT IS

HOME MADE!

Sharon Abraham Doug Proudfoot Agency 1204 N State St | Belvidere, IL 61008 815-547-4747 Office | 815-547-4748 Fax | [email protected]

Polish Kolaczki

1 (8-ounce) cream cheese, softened 12 ounces (3 sticks) butter, softened 3 cups all-purpose flour 2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.) Confectioners' sugar Mix cream cheese and butter until light and fluffy. Add flour 1 cup

at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.

Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.

Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners' sugar. Dust with confectioners' sugar just prior to service.

By: Christy Lasowski – Universal Restoration Services

MEXICAN WEDDING COOKIES –

INGREDIENTS

1 CUPS (2 STICKS) BUTTER, AT ROOM TEMPERATURE

2 CUPS POWDERED SUGAR

2 TEASPOONS VANILLA EXTRACT

2 CUPS ALL PURPOSE FLOUR

1 CUS PECANS, COARSELY GROUND

USING AN ELECTRIC MIXER, BEAT THE BUTTER IN A LARGE BOWL INTIL LIGHT AND FLUFFY.

ADD 1/2 (ONE HALF) CUP POWDERED SUGAR AND THE VANILLA – BEAT UNTIL WELL

BLENDED

BEAT IN FLOUR, THEN THE PECANS

DIVIDE THE DOUGH IN HALF – FOR EACH HALF INTO A BALL. WRAP EACH BALL IN PLASTIC

AND CHILL UNTIL COLD,

APPROXIMATELY 30 MINUTES

PREHEAT OVEN TO 350 DEGREES. WHISK REMAINING POWDERED SUGAR IN A PIE DISH.

TAKE HALF OF THE CHILLED DOUGH AND ROLL BY 2 TEASPOONFULS BETWEEN YOUR PALMS

INTO BALLS.

PLACE BALLS ON HEAVY LARGE BAKING SHEET, 1/2(ONE HALF) INCH APART.

BAKE UNTIL GOLDEN BROWN ON BOTTON AND PALE GOLDEN ON TOP – APPROX 18

MINUTES

COOL 5 MINUTES ON BAKING SHEET –

COAT WARM COOKIE IN THE POWDERED SUGAR –COAT COMPLETELY

COOL COATED COOKIES COMPLETELY

REPEAT WITH THE SECOND HALF OF DOUGH. THESE COOKIES CAN BE PREPARED 2 DAYS

AHEAD

YIELDS APPROX 4 DOZEN – STORE IN AIRTIGHT CONTAINER AT ROOM TEMPERATUE.

MERRY CHRISTMAS.

Marcia Bjorklund - Ed Jordan – State Farm, Ins. – 230 N. Cass Avenue, Westmont, IL 60559

Palmeras Cookies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2 1/2 dozen mini-palmeras

Ingredients:

1 lb (500 gr) puff pastry

flour for dusting

3 oz (100 gr) powdered sugar

1 oz (30 gr) butter

4 oz (125 ml) honey

Preparation:

Pre-heat the oven to 350 (160C) degrees. Melt the butter in a small saucepan. Flour the rolling pin. Roll out half the pastry thin. Brush the pastry with

butter, then sprinkle with powdered sugar. Fold pastry sheet in half, then half again.

Flour the rolling pin and roll out the pastry sheet again. Brush with butter; sprinkle with powdered sugar and fold as before. Repeat this process 2 to 3 more times.

Roll up one edge tightly toward the center of the sheet. Roll up the other side until they meet in the center. Sprinkle with powdered sugar.

Cut the rolled pastry into pieces approximately 1/3-inch (1 cm) thick. Place each palmera flat on an ungreased cookie sheet or stone. Leave

space between them to allow the pastry to puff. Repeat the process with the other half of the pastry. Bake on center rack until palmera is golden. Check doneness after 20

minutes. Continue baking for another 10 minutes, if needed. Warm the honey and drizzle over top of each palmera.

Diane Clemens

Sheree Warnke State Farm Insurance

Grandma Irene's pinwheel cookies

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4 cup (1-1/2 sticks) butter, softened

1 cup sugar

2 tsp. vanilla

2- 1/4 cups flour

1/2 tsp. baking soda

2 squares BAKER'S Semi-Sweet Chocolate, melted

BEAT cream cheese, butter, sugar and vanilla in large bowl with electric

mixer on medium speed until well blended. Add flour and baking soda; mix

well. Cover. Refrigerate 30 min.

PREHEAT oven to 350°F. Divide dough in half. Add melted chocolate to one

half of dough; mix until well blended. Divide each half into two equal parts.

(You should have two white and two chocolate pieces.)

ROLL one of the white and one of the chocolate dough pieces into 10x8-inch

rectangle on floured surface. Repeat with remaining dough pieces. Place rolled

-out chocolate dough on rolled-out white dough; press gently to form even

layer. Starting from the short side, roll up dough tightly to form a log; wrap

tightly with plastic wrap. Repeat with remaining dough. Refrigerate 1 hour.

CUT dough into 1/4-inch-thick slices; place on ungreased baking sheets. Bake

10 to 12 min. or lightly browned. Let stand 2 min. before transferring to wire

racks. Cool completely.

Christy Lasowski - Business & Relationship Development

Ofc ph: 219-922-8173

Cell ph: 219-242-9360

412 Industrial Dr.

Griffith, IN 46319

www.4universal.com

Christmas Cornflake Wreath Cookies!!

Ingredients: 1/3 cup butter

1 (10 ounce) package regular marshmallows or 4 cups miniature marshmallows

1 teaspoon green food coloring

6 cups corn flakes

red cinnamon candies

Directions: In large saucepan, melt butter over low heat.

Add marshmallows and stir until completely melted. Remove from heat. Stir in

food coloring.

Add corn flakes cereal. Stir until well coated

4. Using 1/4 cup dry measure coated with cooking spray, evenly portion warm

cereal mixture. Using buttered fingers, quickly shape into individual wreaths. Dot

with cinnamon candies.

These are my favorite holiday cookies.

Crystal Thom

Office Associate Carl Laponte Ins Agcy Inc 3507 Maple Ave Brookfield, IL 60513 (708)485-0552 [email protected]

Raspberry Coconut Cream Cookies

Ingredients 3/4 cup butter, softened

1/2 cup sugar

1 egg

1 teaspoon vanilla extract


1/2 cup flaked coconut

1-1/2 teaspoons baking powder

1/4 teaspoon salt

FILLING:

1/4 cup butter, softened

3/4 cup confectioners' sugar

2 teaspoons 2% milk

1/2 teaspoon vanilla extract

1/2 cup raspberry preserves

Directions In a large bowl, cream butter and sugar until light and fluffy. Beat

in egg and vanilla. Combine the flour, coconut, baking powder and

salt; gradually add to the creamed mixture and mix well.

Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking

sheets; flatten with a glass dipped in flour.

Bake at 350° for 12-14 minutes or until edges begin to brown.

Cool on wire racks.

In a small bowl, beat the butter, confectioners' sugar, milk and

vanilla until smooth. Place 1/2 teaspoon preserves and a scant

teaspoon of filling on the bottom of half of the cookies; top with

remaining cookies. Store in an airtight container in the

refrigerator. Yield: 2-1/2 dozen.

Submitted by:

Mary Ann Mariotti

State Farm

Mike Pullen Agency

630 904 7760

Peanut Butter Sandwich Cookies

Ingredients 1 cup butter-flavored shortening

1 cup creamy peanut butter

1 cup sugar

1 cup packed brown sugar

3 eggs



2 teaspoons baking soda

1/4 teaspoon salt

FILLING:

1/2 cup creamy peanut butter

3 cups confectioners' sugar


5 to 6 tablespoons milk

Directions In a large bowl, cream the shortening, peanut butter and sugars until

light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine

the flour, baking soda and salt; add to creamed mixture and mix

well.

Shape into 1-in. balls and place 2 in. apart on ungreased baking

sheets. Flatten to 3/8-in. thickness with fork. Bake at 375° for

7-8 minutes or until golden. Remove to wire racks to cool.

For filling, in a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency.

Spread on half of the cookies and top each with another cookie.

Yield: 44 sandwich cookies.

Mary Ann Mariotti

State Farm

Mike Pullen Agency

630 904 7760

Christmas Cookies (Sour Cream) 4 ½ cups flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder ½ tsp nutmeg 1 cup shortening 1 ½ cup sugar 2 eggs 1 cup sour cream 1 ½ tsp vanilla Cream and take portion of dough. Roll out and cut out cookies. Do not roll too thin. Bake at 350 until golden brown By: Dolly Stacy – Valparaiso Insurance Professionals

Crescent Cookies 1 cup butter ¾ cup sugar 1 ½ tsp vanilla 2 ¼ cup flour 1 cup of your favorite ground nuts Chill dough before shaping 1 tsp of dough into a crescent shape. Bake at 350 for 15-20 min. Roll in powdered sugar when removed from oven. Makes about 10 dozen cookies. By: Dolly Stacy – Valparaiso Insurance Professionals

Church Cookies

This is a recipe that my Grandmother used to make all of the time and

since she was a horrible cook this is really easy.

1 12 oz bag of semi-sweet chocolate chips

½ cup (1 stick) of butter


1 cup chopped walnuts

1 (10-1/2 oz) package of mini multicolored marshmallows

1 cup coconut flakes

Wax paper

Aluminum foil

In a sauce pan melt butter & chocolate chips over low heat making sure to stir

the whole time. Once completely melted take saucepan off of the heat & add

the vanilla & walnuts. Cool mixture about 10-15 minutes so when you add in

the marshmallows they don’t completely melt.

Add in marshmallows and stir until coated.

Tear off the wax paper so that its long enough to make a medium size log.

Sprinkle the coconut flakes along the wax paper.

Spoon the marshmallow mixture down the middle of the wax paper. You can

also sprinkle more coconut on top if you want.

Wrap the log firmly in the wax paper. Then tear off some aluminum foil and use

that to wrap up the log in the wax paper.

Repeat until you have about 3-4 logs.

Put in the freezer make sure the logs are completely flat and not on top of

something otherwise they form a strange shape.

I usually leave them in the freezer over night. You can keep them in the freezer

until you’re ready to use them.

Take them out of the freezer to let them soften a little before you cut the cookies.

**You don’t have to use coconut if you don’t want to & you can also leave the

nuts out if some people don’t like nuts.

-Submitted by:

Stacey Felsenthal


Hamburger Cookies

1 Box of Nilla wafers (these will be the buns) 1 Box Keebler Grasshopper cookies 1 tub vanilla frosting Food coloring – red, yellow, green Put spoonful of frosting into 3 separate bowls Mix one bowl with red (this is the ketchup) Mix one bowl with yellow (this is the mustard) Mix one bowl with green (this is the lettuce) Lay out the Nilla wafers – flat side up. Frost each flat side of cookie with a small layer of white frosting (this is the mayo) Take 1 Grasshopper cookie (this is the hamburger patty) and put a dab of the ketchup, mustard and lettuce on the cookie towards the outside of the cookie Now sandwiched 1 “dressed” burger patty on the buns. The lettuce, ketchup and mustard with squish out a bit. By: Heather Ton – Valparaiso Insurance Professionals

Go to School cookies - Dolly Stacy – Valparaiso Insurance Professionals 1 cup brown sugar ½ cup Crisco 2 squares melted chocolate 1 egg ½ cup milk 1½ cups flour ¼ teaspoon soda ½ teaspoon salt ½ teaspoon baking powder ½ teaspoon vanilla Mix sugar and shortening. Add melted chocolate, slightly beaten egg and

milk. Stir in dry ingredients and vanilla. Bake at 350 for 12-15 minutes

Cool and ice with either white or chocolate icing.

You can add a few sprinkles or nut halves if desired. .

Peanut Butter Balls

or as my daughter and I like to call them…Reindeer poop ☺☺☺☺

1 ½ cups creamy peanut butter

½ cup butter, softened

1 tsp vanilla extract

4 cups sifted confectioners’ sugar

6 ounces milk chocolate chips

2 tbps shortening

Combine peanut butter, butter, vanilla, sugar in bowl. I usually refrigerate

for about an hour to firm up the dough then roll them into small balls. I

then refrigerate the peanut butter balls before dipping so they don’t fall

apart.

Melt chocolate and shortening in a double boiler. Drop the peanut butter

balls one by one into the chocolate, use a fork to scoop out and allow the

excess chocolate to fall back into the pot. Place the chocolate dipped ball

on a wax paper lined cookie sheet. I like to refrigerate the finished

product but you don’t have to.

Megan Wachowski

Insurance Tech

Braman Insurance Services

8001 Broadway, Suite 300

Merrillville , IN 46410

Toll-Free 800.707.2526

Phone 219.682.1017

Fax 219.738.1833

[email protected]

www.bramaninsurance.com

Pecan Tassies in Cream Cheese Pastry Pastry:

• 1 cup all-purpose flour

• 1 tablespoon granulated sugar

• Dash of salt

• 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened

• 2 tablespoons butter or stick margarine, softened

• 2 tablespoons fat-free milk

Cooking spray

Filling: • 1/3 cup finely chopped pecans

• 1/2 cup packed brown sugar

• 1/3 cup light-colored corn syrup

• 1 teaspoon vanilla extract


• 1 large egg

• 1 large egg white

Preheat oven to 350°.

To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 tablespoon sugar, and dash of salt in a small bowl. Combine cream cheese, butter, and milk in a large bowl; beat with a mixer at medium speed until well-blended. Add flour mixture; beat at low speed just until blended (mixture will be crumbly). Press flour mixture into a ball.

Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Divide dough into 24 portions. Place 1 dough portion into each of 24 miniature muffin cups coated with cooking spray. Press dough into bottom and up sides of cups, using lightly floured fingers.

To prepare filling, divide pecans evenly among muffin cups. Combine brown sugar and remaining ingredients; spoon about 2 teaspoons filling over pecans in each muffin cup.

Bake at 350° for 20 minutes or until pastry is lightly browned and filling is puffy. Cool in cups for 10 minutes on a wire rack. Run a knife around outside edge of each tassie; remove from pan. Cool completely on a wire rack.

By: Christy Lasowski – Universal Restoration Services

Chocolate Balls-

-1 pkg of cream cheese

-36 oreos

-2 pkg chocolate

-mix cream cheese & cookie crumbs until well blended

-shape into 1 inch balls and dip into melted chocolate then place on wax

paper

-refrigerate 1 hour or until firm

Karen LeParte Licensed Customer Service Representative American Family Insurance Allen Lang Agency 1944 Daimler Road Rockford, IL 61112 815-398-3210 Office 815-398-8214 Fax [email protected]

Special K Bars

½ c. white Karo syrup

½ c. white sugar

¾ c. peanut butter

4 to 6 c. Special K Cereal

Mix and boil Karo syrup and sugar for 1 minute only. Add peanut

butter and cereal. Spread in cake pan.

Topping:

1 (6 oz. ) pkg. butterscotch chips

½ (6 oz.) pkg. chocolate chips

Melt in microwave and spread over top of cereal mixture.

Thanks!!

Ashlea Wilks A Like a Good Neighbor. State Farm is there.

Providing Insurance and Financial Services

815-398-2552

[email protected]

Baked Pecans

2 lbs of pecan halves ½ lb of melted butter Spread pecans in jelly roll pan Pour melted butter over the pecans Bake at 250 – 300 for 1 ½ to 2 hours turning with a spatula every ½ hour Drain pecans w/slotted spoon into a paper bag at least twice to absorb extra butter Salt to taste!

English Toffee 2 sticks of butter 1 cup of sugar 3 tbsp water 1 tsp vanilla Dash of salt 1 bag pecan halves 2-3 large Hershey chocolate bars Cook top 5 ingredients over medium heat stirring constantly Mixture will go through stages, it will boil, get fluffy, boil down, and turn a carmel color and smells like it is going to burn. Take off heat and quickly pour over pecans in a jelly roll pan. Let cool Melt Hershey bars and spread over toffee. Let cool and break in pieces to serve. By: Evelyn Weatherford – Williams Manny Inc.

A little holiday spirit!

Beverages...

Gingerbread Apple Cocktail

2 oz. Domaine de Canton 1 oz. vanilla vodka 2.5 oz. apple cider A few drops of lemon juice Orange zest Agave syrup Line a chilled martini glass lightly with agave syrup on a dish followed by spiced graham cracker crumbs. Place all ingredients except for orange zest in a shaker and shake vigorously. Strain into glass. Freshly grate orange zest on drink and serve immediately. By: Christy Lasowski – Universal Restoration Services

Percolator Punch!!

Bottle of Cranberry Juice

1 Bottle of Apple Juice

¼ Cup of Brown Sugar

10 Whole Cloves

1 Cinnamon Stick

In a 30 Cup coffee pot add Juices to coffee pot and place brown sugar,

cloves, and cinnamon to the basket and percolate. You can

substitute a slow cooker crock pot and place all ingredients in crock pot to

simmer. Also can be cooked on top of the stove.

Diane Clemens

Sheree Warnke State Farm Insurance

Eggnog – Alcoholic - Christy Lasowski – Universal Restoration Services

4 egg yolks 1/3 cup sugar, plus 1 tablespoon 1 pint whole milk 1 cup heavy cream 3 ounces bourbon 1 teaspoon freshly grated nutmeg 4 egg whites

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Gingerbread Martini

1oz “Quality” Vodka

1oz Bailey’s Irish Cream Liqueur

1/2 oz Gingernread Syrup

1/2 Scoop Vanilla Ice Cream ( Soft , About Half Melted )

Wipped Cream

Pepperidge Farm gingerbread Cookie

Direction:

Mix first five ingredients in shaker w/ice

Shake very well

Pour into a chilled martini glass that has been rimmed with graham

cracker crumbs. ( I pour a little Bailey’s in a saucer/dipped the rim’s,

then dipped them into the graham cracker crumbs)

“This is the best drink ever!!!!”

Submitted by:

Laurie Hicks,

Universal Restoration

Sparkling Cran Razzy– Non Alcoholic - Vickie Stearns Universal Restoration Services ½ cup fresh or frozen raspberries, for garnish 2 cups cranberry-raspberry juice 2 cups seltzer 2 tablespoons lime juice, plus 4 wedges for garnish If using fresh raspberries, freeze them in a single layer for about 1 hour (or overnight) before proceeding with Step 2 Combine cranberry-raspberry juice, seltzer and lime juice in a pitcher. Divide among 4 ice-filled glasses. Garnish with frozen raspberries and lime wedges.

Baileys Spiced Cake Martini – Christy Lasowski Universal Restoration Services 2oz Baileys Hazelnut Flavor Liqueur 0.5 Smirnoff Iced Cake Flavored Vodka Nutmeg Shake and strain into a martini glass Sprinkle with nutmeg Enjoy!

Holiday Glogg

12 oz. SKYY vodka 1 bottle (750 ml) dry red wine 1.5 tbsp. mulling spices 1 tsp. fresh orange zest 2 tbsp. sugar 2 tbsp. blanched almonds 4 tbsp. raisins Wrap mulling spices in cheesecloth. In a large saucepan, combine the wine, SKYY vodka, cheesecloth with mulling spices, orange zest, and sugar. Allow to very lightly simmer over medium heat for at least 30 minutes (do not boil). Discard the mulling spices. Drop a few raisins and almonds at the bottom of each mug and top with the hot liquid. By: Larome Hinton – Universal Restoration Services

Baileys Spiced Coffee

2 oz. Baileys with a Hint of Coffee 1 oz. pear-flavored liqueur Layer pear-flavored liqueur first. Then top with Baileys with a Hint of coffee. Garnish with nutmeg and a grind of seasoned pepper, and enjoy. By: Mark Neirynck – Universal Restoration Services

Georgia Style Hot Buttered Rum

In a preheated coffee mug combine 2 heaping tbsp. batter with 1 1/2 oz. Mount Gay Eclipse Rum. Top with boiling water and stir well to mix. Serve with a spoon. Hint: It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove batter from refrigerator at least 6 hours prior to serving to allow it to soften. Batter: 1 lb. light brown sugar 1/2 lb. unsalted butter (softened) 2 tsp. ground cinnamon 2 tsp. ground nutmeg 1/2 tsp. ground allspice 2 tsp. vanilla extract In a mixing bowl beat together softened butter, brown sugar, vanilla extract, and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use. By: Keith Foutz – Universal Restoration Services

Bonbon of the Vanities

While martini purists may balk, everybody has a sweet tooth, and the Bonbon of the Vanities hits all the stops. 1.7 oz Russian Standard Vodka .85 oz. banana liqueur .85 oz. peach liqueur 2.7 oz. orange juice .33 oz. Grenadine Fill 1/3 shaker with ice before adding ingredients. Shake for 3-5 seconds, add 3 ice cubes to a highball glass, and strain the mixture over ice. Add Grenadine and garnish with an orange slice. By: Christy Lasowski – Universal Restoration Services

The Ninth Night

2 oz. SKYY Infusions Citrus 1 oz. Triple Sec 1 oz. white cranberry juice Lemon-lime soda Lime juice Combine SKYY Infusions Citrus, Triple Sec, and cranberry juice in a cocktail shaker with ice. Shake vigorously and strain into tall rocks glass with fresh ice. Top with soda and lots of fresh lime juice. Garnish with blue ribbon around the glass. By: Christy Lasowski – Universal Restoration Services

Mocha Nog Punch

10 parts Kahlúa Mocha 5 parts Absolut Vanilla 20 parts eggnog Combine ingredients and serve in a punchbowl with a floating ice block. By: Vickie Stearns – Universal Restoration Services

Festive Mimosas

¼ cup orange liqueur 1 cup orange juice 2 Tbsp white sugar 1 bottle of champagne, chilled Dip rims of 6 glasses in orange liqueur and then sugar to form a thin, sugared rim. Divide remaining orange liqueur and orange juice among the prepared glasses. Top with champagne. By: Ann W.

Bloody Martini

This cocktail is perfect for a holiday brunch! 1.5 oz. Belvedere Cytrus Dash simple syrup Dash lemon juice Dash Tabasco 6 cherry tomatoes In a shaker glass, muddle tomatoes with the lemon juice and simple syrup. Add rest of ingredients and shake with cubed ice. Fine strain into a chilled martini glass and garnish with a cherry tomato speared with a basil leaf. By: Ray Hohenstein – Universal Restoration Services

“Recipe for Disaster”

Ingredients:

Fire

Water

Storm

Wind

Mold

Directions:

1. Call your qualified Universal Restoration Serivces

representative...we are available 24/7/365.

2. Our skilled mitigation team will ensure the loss is contained and

managed effectively to minimize damage.

3. Our qualified estimating team provides assessment and preparation

of scope of damage, costs, and time projections quickly and

accurately.

4. The production team works in conjunction with our estimating staff

to manage and coordinate each loss and to oversee the reconstruction

phase of the loss.

5. Our contents team offers state of the art pack out inventory program

to allow us to easily inventory and track your personal or business

belongings.

Our “Recipe for Success”

• Universal Restoration Services aspires to remove the stress and

uncertainty that occurs when property damage losses affet your life.

• Restoring property utilizing the highest morals and standards.

• Serving our customers with excellence to ensure satisfaction.

We are Universal Restoration Services

Universal Restoration Services specializes in helping people and businesses recover from tragic events that result in property damage and loss. All of our employees are trained to provide customer service and value while adhering to the utmost level of

honesty and integrity. We are committed to helping people and businesses through the process of property loss recovery.

Corporate Headquarters/ Illinois 390 Holbrook Drive, Wheeling, IL 60090

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Phone: 800.35.STORM | fax: 847-325-4529

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2012 holiday recipe book

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