NL Favorite Recipes for the Holidays, or Anytime

 Happy Holidays to all of our readers! At the NL, we started off the Season with a feast last Wednesday right here in the office. We enjoyed it so much that we want to share a few of the recipes for the food some of us cooked and all of us enjoyed so much. We hope you’ll enjoy making: Spicy Chicken Spread, Stuffed Pork Chops, Chocolate Chip Cookie Dough Truffles and Grandma’s Cinnimon &/or Dinner Rolls.

Spicy Chicken Spread: by Katie Stromstad

  • 2 cooked chicken breasts – shredded or cut into small pieces
  • 1 lb cream cheese
  • 1 small can of pimentos
  • 1 diced jalapeno
  • ½ cup of salad dressing
  • ½ cup of milk
  • 1 tablespoon Tabasco (or any hot sauce of your choice)
  •  1 ½ teaspoon salt juice of half of a lemon

Put all ingredients in a crock pot on high for 20 minutes or in a covered baking pan at 350 deegrees for 20 minutes. Serve with tortilla chips or crackers.

Stuffed Pork Chops: by Marietta Heidt

  • 4-6 pork chops (no bone)
  • 1 package stove top stuffing (pork flavor) follow box directions
  • 1 can beef broth/ or 1 tsp beef base in a cup of water
  • Your favorite seasoning or pork rub- I use Tastefully Simple season salt

Sprinkle pork chop with seasoning both sides, pound with meat mallet. Place a half cup or so of the stuffing in flattened pork chop, fold over, secure with toothpick. Place them in a crock pot. Pour broth over mainly around the sides. Set crock pot on low (I cook mine overnight 12 hours.)

About 3 a.m. the smell will wake you up. You may want to check to see if there is still enough water in the crock pot so it does not dry out and burn.

When cooked, you can take the stuffed chops out and place them in the refrigerator until you are ready to warm them up to eat. The left over juice is great for gravy. Strain juice into a small sauce pan, bring to slow boil, add thickening mixture with a wire whisk. It will thicken as it cools.

Thickening mixture:

  • 2 Tblsp of corn starch
  •  ½ cup of milk

Mix with a fork

Chocolate Chip Cookie Dough Truffles: by Susie Nicola

Makes approximately 3 ½ dozen Truffles

  •  Ingredients to make your favorite chocolate chip cookie dough
  • Egg Beaters pasteurized egg product to substitute for eggs in your recipe
  • 1 cup semi-sweet mini chocolate chips, in addition to chips called for in your cookie recipe

Dipping chocolate:

  • 1 ½ cups either dark chocolate chips, or semi-sweet chocolate chips
  • 1 teaspoon vegetable oil

Prepare your favorite chocolate chip cookie dough, but in place of fresh eggs, be sure to use Egg Beaters. This is a pasteurized egg product. You’ll be eating the cookie dough raw, so it’s imperative to use Egg Beaters and not fresh eggs. You’ll need approximately 2 cups of the dough to make the truffles.

Add one cup of mini semi-sweet chocolate chips to the dough, in addition to the regular chips the recipe calls for.

Use a cookie sheet with sides. I prefer to use a jellyroll-sized pan. Line the pan with a Silpat silicone mat or parchment paper. Using a small cookie dough scoop, scoop dough into balls and drop the them onto the lined pan. When finished, put the pan in the fridge, uncovered, to chill for at least 30 minutes. If the dough will be in the fridge longer than 30 minutes cover tightly with foil so it won’t dry out.

While dough is chilling, put 1 ½ cups semi sweet chocolate chips, or dark chocolate chips, and 1 teaspoon of vegetable oil in a microwave-safe bowl. Microwave on high for 30 seconds, and then stir. Repeat twice more, stirring between times. If chips aren’t totally melted just continue for 30-second intervals, stirring well between times. When fully melted, set the bowl aside to cool for 10 to 15 minutes.

When the melted chips are cooled you’re ready to dip the chilled dough. I use two forks to roll the dough in the melted chocolate, one truffle at a time.

Lift truffle from the melted chocolate with the forks underneath the truffle; tap one fork on the rim of the bowl several times to shake off excess chocolate. Return the dipped truffle to the lined cookie pan. When all truffles are dipped, return the pan to the fridge to cool until set, about one hour. Store cookie dough truffles in an airtight container in the fridge. The truffles freeze well.

***If you’re in a time crunch you can use Papa Murphy’s Chocolate Chip cookie dough instead of making your own dough from scratch. It’s made with pasteurized eggs so it can be eaten raw. Just be sure to add the mini chocolate chips to the prepared dough before scooping the truffles.

Grandma’s Cinnamon &/or Dinner Rolls: from Nancy Lender

Mix with a fork:

  • 4 T shortening
  • 4 T sugar
  • 1 t salt

1 cup milk scalded; pour over mixture, mix and let cool

While mixture is cooling, dissolve 1 package of Fleishman’s yeast in 1/2 cup warm water. Beat 2 eggs by hand. Add yeast and eggs to cool mixture.

Add about 4 cups of flour. Dough should be slightly sticky. You may have to mix in the last of the flour by hand. Put a cloth over the dough and let rise until double. Punch down and knead until most of the air is out of the dough.

Cinnamon Rolls:

On a floured surface, roll dough to a rectangular shape, about 1/4 inch thick. Brush on about 1/4 cup melted butter. Sprinkle with sugar until most of butter is absorbed. Sprinkle with cinnamon to taste. (I like a lot.) Starting at one long edge, roll the dough into a tube-shape with the edge on the bottom. Cut into rounds about 3/4 inch thick. Place 4-5 each into 9-inch round pans greased liberally with vegetable oil. Allow space for rolls to almost double in size. Cover with cloth and let rise until dough fills the pan.

Bake at 350 for 15 – 20 minutes. When cool, frost by drizzling a thin mixture of powdered sugar and milk over the top to your desired sweetness.

Dinner Rolls:

Dough rolled as above can be used for any shape of roll. I cut dough in circles, dip one side in vegetable oil already in cookie sheet with sides or any baking pan, stretch, fold in half and pinch the ends together. (See picture for shape.) Place in greased pan leaving room for dough to double in size. Cover with cloth, let rise a second time, bake at 350 for 15 – 20 minutes. Can be stored in plastic bags and warmed in oven for 5 minutes when ready to eat. Also can be made ahead and frozen.



Categories: National List, NL Insider


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