on Wednesday, January 13, 2021
We love to cook at CUSB and our employees have been experimenting with different recipes during the pandemic. Each week we will highlight a new recipe from an employee for you to try. For a limited time, open a checking account and receive this great pizza stone. Happy Cooking!
Today Cresco employee Audrey shares a family favorite recipe for Ham Balls.
Note from Audrey: When the holiday season comes around, my sister and I look forward to this family favorite recipe, Ham Balls! Enjoy!
2 ½ lb. ham loaf
1 ½ c. graham cracker crumbs
1 c. milk
Combine in mixer and make into balls. Place in greased pan.
Sauce: Double or triple, depending on how much sauce your family likes.
1 can tomato soup
2 T. vinegar
1 c. brown sugar
1 T. dry mustard
Pour sauce over ham balls. Place uncovered in a 350 degree oven for 1 hour.
Today we’re sharing a recipe from Cresco employee Holly for Corn Casserole.
Note from Holly: This recipe is my go to and a favorite for sure! Super easy to make!
1 (15 ¼ oz.) can whole kernel corn, drained
1 (14 ¾ oz.) can cream style corn
1 (8 oz.) package corn muffin mix (recommend: Jiffy)
1 cup sour cream
½ stick butter, melted
1 to 1 ½ c. shredded Cheddar
Directions: Preheat oven to 350 degrees. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9x13 casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm. (*I usually put everything in the crock pot and cook on low for 6-8 hours or high 3-4 hours.)
Today we’re sharing a recipe from Cresco employee Emily for Monster Cookie Bars
Note from Emily: This recipe is a family favorite at home and with my co-workers! I love how quickly this recipe comes together and how quickly it bakes. A great recipe for when you need to bring something to an event that you can put together quickly. Enjoy!
Monster Cookie Bars
1 stick margarine
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
2 tsp. baking soda
1 ½ c. peanut butter
4 ½ c. oatmeal
12 oz. chocolate chips (I use mini)
12 oz. M & Ms
Preheat oven to 350 degrees. Mix all ingredients and press into a jelly roll pan. Bake for 15 minutes.
This week's recipe is from Cresco Employee Lisa
Cresco employee Lisa for Taco Salad.
Note from Lisa: Below is my aunt Bean’s (Colleen’s) taco recipe that is a favorite at our family gatherings and it’s a favorite at our house as a meal. It has been passed around CUSB some to and I know its enjoyed by others with maybe various adaptations to it! It is delish!! There is never a drop left of this!! There is nothing better than the original recipe though!
Bean’s Taco Salad
1 1/2lbs ground beef
1 packet taco seasoning
1/3 cup white sugar
Head of Lettuce
Bag of Taco Dorito chips
8 oz Dorothy Lynch Dressing
Can of sliced black olives
8 oz shredded Cheese
Container of grape tomatoes (sliced in half)
Onion (if desired)
Dressing – combine 1 TBSP of taco seasoning, sugar and Dorothy Lynch dressing refrigerate. Do not add dressing until right before you serve
Brown the meat and add the rest of the taco seasoning. If assembling after travel heat meat in microwave prior to making salad. Meat should be warm when the salad is assembled.
Tear lettuce, drain sliced olives, slice tomatoes.
When ready to eat, combine heated meat, lettuce olives, tomatoes, cheese and crushed chips in LARGE bowl. Add Dressing slowly and toss.
This salad tastes best when ingredients are combined just prior to serving! I store in Bags for ease in travel and assembly of salad. Enjoy!
This week's recipe is from Cresco Employee Matt
Butter or non-stick spray foil
Cube or slice 3-4 potatoes per packet of foil
Lawry’s Season salt
Salt & pepper
Wrap tight in foil. Bake in oven or on grill 45-50 min at 400 degrees.
Flip half way thru.
Sprinkle cheese on top after removing from foil.
This week's recipe is from Ridgeway Employee Tammy.
Note from Tammy: Here’s a great chicken alfredo recipe! Enjoy!
-2 chicken breasts cut in half lengthwise
-1/2 t. garlic powder
-salt and pepper to taste
-flour for dredging
-1 T. olive oil
-3 T. butter, divided
-8 oz. uncooked fettuccine
-4 oz. cream cheese, softened
-1 c. heavy whipping cream
-1/4 c. chicken broth
-2 large cloves minced
-1 c. fresh grated parmesan
- Take the cream cheese out of the fridge to soften up at least 30 minutes (or longer) prior to starting the recipe, or microwave for 20-30 seconds. Grate the parmesan cheese. Prep the other ingredients as you go.
- Boil a large, salted pot of water for the fettuccine. Cook it al dente according to package directions.
- Cut the chicken breasts in half lengthwise so you have four thinner cutlets. Sprinkle them with the garlic powder and salt and pepper on both sides. Coat them in flour.
- In a deep skillet over medium-high heat, add the olive oil and 1 T. of butter. When the pan is hot, cook the chicken for 5 minutes/side or until golden brown and cooked through. Take the pan off the heat and remove the chicken to a plate and set aside.
- Wipe out the skillet or give it a quick rinse if there’s a lot of extra grease. Add in the remaining 2 T. of butter, the cream cheese, cream, chicken broth, and garlic. Return the pan to the burner over medium heat. Once the butter has melted and the pan has heated up, use your spoon to help the cream cheese melt into the sauce. This will take a couple of minutes.
- When the cream cheese has been incorporated into the sauce, let it gently bubble for five minutes until the sauce has reduced somewhat. Stir occasionally. Slice the chicken into bite size strips while it is cooking.
- Stir the parmesan into the sauce. Let it cook for about a minute. The sauce should be thick enough but if you want to reduce it further, let it cook a little longer. If the sauce gets too thick, add a splash of hot pasta water to it. Taste sauce and add salt and pepper as needed.
- Drain the fettuccini and add it to the skillet and toss with the sauce. Dish it up with the chicken on top and grate on more parmesan cheese as desired.
This week’s recipe is from Cresco Employee Katie F.
Note from Katie: My Dad, sister, and brother-in-law raise natural pork and we are so lucky to have our freezer full of delicious meat (yes, there is deer in there too from my hunter husband and daughters)! Coming up with creative ways to prepare pork can be challenging. I started experimenting with spice rubs to make pork chops more flavorful. I read numerous cookbooks and cooking blogs for ideas, opened up my spice drawer, and started dumping. This combination is my favorite so far! It would be great on ribs, too…enjoy!
Pork Spice Rub:
1 T. freshly ground black pepper
1 T. freshly ground sea salt
1/8 cup paprika
½ cup brown sugar
1 T. chili powder
1 T. garlic powder
1 T. onion powder
1 t. cumin
To add some heat, add red pepper flakes or cayenne.
Mix together, rub on your pork chops, and grill or bake. Delicious!