Family Food Recipes for the Holiday Season

One of the best parts of working for a small business is connecting with your fellow employees, especially during the holiday season. To learn more about one another, we complied family food recipes and shared stories, and now we’d like to share them with you!

Take a look, try them out and let us know your favorite one!

The Miller Family Homes Recipe Book

Fall-Off-The-Bone Cola Chunk Ham – Jeys Family

INGREDIENTS:

1 “Butt” or “Shank” portion of ham (“Spinal” can work, but it may become dry)

2 cups of brown sugar (not precise, can be more or less)

1 can of cola (Coca Cola or generic Coca Cola works well too)

Additional ½ cup of brown sugar

1 tbsp Dijon mustard

YOU WILL NEED:

1 Large Crockpot (Make sure the ham fits in it before you start cooking!)

• If you can’t get the lid on, use tin foil to cover the whole top of the crockpot.

INSTRUCTIONS:

1. Put roughly 1 cup of brown sugar in the bottom of the crockpot.
2. Put ham on top of brown sugar.
3. Put roughly another cup of brown sugar on top of the ham, spreading it around to cover the ham.
4. Combine the additional ½ cup of brown sugar, Dijon mustard and cola in a saucepan. Cook on high heat until boiling.
5. Remove from heat and dump on top of ham.
6. Cook on low for 8-10 hours or high for 4-6 hours.
7. Be sure to periodically baste the ham while cooking for ultimate juiciness and flavor.

Crockpot Chicken & Potatoes  – Jeys Family

INGREDIENTS:

4-6 Boneless, skinless chicken breasts

4 russet-style potatoes, cubed –or- 8-12 small red and gold potatoes, cut into 4ths or halves depending upon the size

1 can condensed cream of chicken soup

1 can of milk (use the cream of chicken soup can for the milk)

1 packet of spinach & artichoke warm dip mix

YOU WILL NEED:

1 Medium-Large Crockpot

INSTRUCTIONS:

1. Grease the crockpot.
2. Put the chicken and potatoes in the crockpot.
3. Whisk remaining ingredients together and pour over chicken and potatoes.
4. Add your favorite seasonings.
5. Cook on low for 8-10 hours.

Tangy Ranch Chicken – Jeys Family

INGREDIENTS:

2/3 cup ranch dressing

1/3 cup yellow mustard – not Dijon

3 tbsp brown sugar

4 to 6 boneless skinless chicken breasts

INSTRUCTIONS:

1. Mix dressing, mustard and sugar. Set aside.
2. Heat 1 tbsp oil in a nonstick skillet. Sauté chicken until browned, about 10 mins.
3. Stir in reserved sauce. Cook and stir for about 3 minutes until the chicken is well glazed.

Cheesy Chicken Montery – Jeys Family

INGREDIENTS:

1 package of Knorr Chicken Rice Sides or Creamy Chicken Rice Sides

1 can (11 oz) corn, drained

1 can (11 oz) black beans, rinsed and drained

1 can (11oz) pinto/kidney/garbanzo/or other favorite bean, rinsed and drained

1 Can (4 oz) chopped green chilies, undrained

1 lb of boneless, skinless chicken breasts, thinly sliced (you can also use a large can – 12.5 oz – of chunk chicken, drained to really speed up the meal)

1-2 cups shredded Monterey Jack, Colby jack, Mexican, Sharp Cheddar or Mozzarella cheese (any of the these or combinations of any of these work just fine)

INSTRUCTIONS IF USING FRESH BONELESS SKINLESS CHICKEN BREASTS:

1. Prepare Knorr Rice Sides according to the package directions. Stir in corn, beans and chilies when it’s done.
2. Meanwhile, heat 1 tbsp vegetable oil or EVOO in a large skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, roughly 4 mins.
3. Serve with rice-corn-bean mixture on plate first then topped with chicken then topped with cheese.

INSTRUCTIONS IF USING CANNED CHUNK CHICKEN

1. Prepare Knorr rice sides according to the package directions.
2. When it’s done over low to medium heat, stir in the corn, beans, chilies, can of chicken (drained) and cheese.
3. Stir together until well combined.

Chocolate Sheet Cake – Wiederstein Family

INGREDIENTS:

2 cups flour

2 cups sugar

1 stick oleo

¼ cup shortening

4 tablespoons cocoa

1 cup water

½ cup buttermilk

1 teaspoon soda

2 eggs, slightly beaten

1 teaspoon vanilla

INSTRUCTIONS:

1. Sift together flour and sugar in large bowl.
2. Place oleo, shortening, cocoa and water in saucepan. Bring to rapid boil.
3. Pour over flour mixture. Stir well.
4. Add milk, soda, eggs and vanilla. Mix well.
5. Bake in greased jelly roll pan.
6. Bake 20 minutes at 400 degree.

ICING:

1 stick oleo

4 tbsp. cocoa

6 tbsp. milk

1 lb. powdered sugar

1 tsp. vanilla

ICING INSTRUCTIONS:

1. Bring oleo, milk, cocoa to boil.
2. Remove from heat, then add 1 lb. powdered sugar and 1 teaspoon vanilla. Beat well.
3. Spread on warm cake in pan. Yields 16 servings.

 Brigadiero – Miller Family

INGREDIENTS:

3 tbsp. unsweetened cocoa

1 tbsp. butter

1 (14 ounce) can sweetened condensed milk

Chocolate sprinkles

INSTRUCTIONS:

1. In a medium saucepan over medium heat, combine cocoa, butter and condensed milk.
2. Cook, stirring, until thickened, about 10 minutes.
3. Remove from heat and let rest until cool enough to handle in a lightly greased dish. Form into small balls with greased hands, dip into sprinkles and eat at once or chill in small bakery cups until serving.

 Beijinho de Coco (Coconut Little Kisses) – Miller Family

INGREDIENTS:

1 (14 ounce) can sweetened condensed milk

3 tbsp. butter, plus more for pan

¼ cup sweetened flaked coconut and some for decorating

Whole cloves for decorating

INSTRUCTIONS:

1. Bring milk and butter to a simmer in a saucepan over medium-low heat.
2. Continue to cook, stirring often, until the milk has reduced to half and thickened to the consistency of caramel, about 20 minutes
3. Remove from heat, stir in the 1/4 cup coconut, and allow to cool a bit before pouring into a buttered bowl.
4. Chill in the refrigerator until cold, about 2 hours.
5. With buttered or oiled hands, form milk mixture into tablespoon-sized balls, and roll in coconut flakes.
6. Stick a clove into each beijinho as decoration.

 Cheesy Party Potatoes – Bunting Family

INGREDIENTS:

1 package frozen hash brown potatoes (cubed or diced, not shredded)

1 bag cheddar cheese

1.5 cups sour cream

1 can cream of chicken soup

1.5 sticks melted butter

4 cups of cornflakes

Salt, Pepper, Seasoning Salt, Onion Powder

INGREDIENTS:

1. Add cream of chicken soup, sour cream, half stick of melted butter and cheese to a large bowl and mix well.
2. Add the diced hashbrowns and mix.
3. Add seasonings to taste and mix.
4. Add the potato mixture to a 9×13 inch glass baking dish, lightly greased with non-stick cooking spray or butter.
5. Bake the casserole for 15 minutes at 425 degrees.
6. In another bowl, pour a stick of melted butter over the cornflakes and mix.
7. Take out the casserole when 15 minutes is up and evenly spread your buttered cornflakes over the top.
8. Cook the casserole for another 30 minutes until the cornflakes are a crispy golden brown.
9. Cool for 5-10 minutes before serving.

Want some more ideas? Check out our Pinterest board of Thanksgiving Recipes!