Holiday RecipesFROM YOUR FRIENDS AT THE EAST CAROLINA ALUMNI ASSOCIATION

Seven Layer Dip Paul J. CliffordPresident and CEO

(1) 16 oz. can refried beans(1) 8 oz. container sour cream(1) 2.25 oz. can black olives, sliced1 package taco seasoning1 cup guacamole1 cup corn or black bean salsa2 cups shredded mexican cheese 1/2 cup green chilis, chopped

In a small bowl mix the refried beans and taco seasonings. Spread the mixture in a platter. Layer the sour cream followed by the guacamole and salsa. Sprinkle the olives and chilis then top it off with cheddar cheese. Serve with tortilla chips.

Chocolate Brownies Shawn Moore ’91, ’98Director of Alumni Programs

1 cup butter or margarine6 oz. Baker’s unsweetened chocolate3 cups sugar6 eggs3 tsp. vanilla2 cups flour1 1/2 tsp. baking powder3/4 tsp. salt Preheat oven to 350̊ . Slowly melt chocolate and butter. Sift flour, baking powder, and salt together and set aside. In a large bowl, beat eggs well. Add sugar to the eggs and beat well again. Next, slowly beat in chocolate/butter mixture. Mix in sifted flour, salt, and baking powder and stir to fully combined. Finally, add vanilla and mix thoroughly. Pour into pan or tins. For 13” rectangular pan: Grease pan and cook for 25 minutes, then test the middle. Remove pan from oven when middle is still under cooked and set on a rack to cool. This way, the brownies will not be hard on the sides. Middle brownies will be gooey! For mini-muffin tins: Grease pan and cook for about 10 minutes.

Monster Cookies Doug Smith ’00, ’07Vice President for Membership & Marketing

3 eggs1 cup sugar1 cup brown sugar1 stick of butter1 tsp. corn syrup1 tsp. vanilla1 1/2 cup peanut butter2 tsp. baking soda4 1/2 cup oatmeal1/2 cup chocolate chips1/2 cup M&Ms

Combine all ingredients. Roll into balls and bake at 350̊ for 12 minutes on a lightly greased cookie sheet.

Turkey Meatballs Chris Williams ’01Assistant Director for Alumni Membership

1 egg1/4 cup milk1/2 cup plain bread crumbs1 teaspoon salt1/2 tsp. poultry seasoning1/4 tsp. ground black pepper

Beat egg and milk in large bowl. Stir in bread crumbs, salt, poultry seasoning, and pepper. Add ground turkey; mix well. Cover. Refrigerate 1 hour. Shape into 1-inch meatballs.

Heat oil in large skillet on medium heat. Place meatballs in single layer in skillet. Cook until well browned on all sides. Remove meatballs from skillet. Set aside.

Mix orange marmalade, broth, vinegar, and red pepper in skillet on medium heat. Bring to boil, stirring to release browned bits in bottom of skillet. Return meatballs to skillet.

Reduce heat to medium-low; cook 10 minutes or until meatballs are cooked through and sauce has reduced to glaze consistency.

1 lb. ground turkey1 tbsp. olive oil1/2 cup chicken broth1 cup orange marmalade1 tbsp. white wine vinegarpinch ground red pepper

Rum Balls Monique BestAccounting Technician

1 1/2 cup confectioners’ sugar2 tbsp. cocoa powder1/2 tsp. ground allspice1/2 cup dark rum2 tbsp. light corn syrup2 1/2 cups finely crushed vanilla wafers1 cup finely chopped, toasted walnuts

In a large bowl, sift together 1 cup of the confectioners’ sugar, the cocoa powder, and allspice. Stir in the rum and corn syrup. Stir in the vanilla wafers and walnuts and mix well. Place in the refrigerator to firm up slightly (about 30 minutes). The mixture may appear crumbly and dry; this is OK. Place the remaining 1/2 cup confectioners’ sugar in a shallow bowl or dish. Using a tablespoon, scoop out portions of the chocolate mixture and press into 1-inch balls. Using your hands, roll the balls in the confectioners’ sugar, coating evenly. Place on a baking sheet, cover with plastic wrap and refrigerate overnight. Store in airtight container in the refrigerator for us to two weeks, placing wax paper between the layers to prevent sticking.

Raspberry Black Bean Salsa Dip Christy Angle ’95Assistant Director for Alumni Programs

(1) 15 oz. can black beans, drained1 red onion, chopped(1) 8 oz. package cream cheese room temperature(1) 20 oz. jar Robert Rothschild Raspberry Salsa*8 oz. monetary jack cheese, shredded

Layer cream cheese, drained beans, onions, cheese, and salsa in an 8x8 glass dish or round pie dish. Bake at 350̊ for 30-45 minutes until salsa is bubbly. Put a cookie sheet under the dish to catch any drips. Serve with Tostitos Scoops. Put out a small spreader or spoon to use once the cream cheese begins to cool and thicken.

*This goes for about $9 a jar and worth every penny. I have substituted other fruit salsas, but the consistency of the salsa, taste and just the right amount of heat is by far the best with this brand.

Get ready to share this recipe again and again. Everybody asks for it!

Ham Delights Candi High ’97Accountant

2 sticks margarine, softened3 tsp. poppy seeds1 tbsp. Worcestershire sauce3 tbsp. Grey Poupon mustard2 pkgs. party rolls1/2 lb. swiss cheese1/2 lb. sliced ham Mix first 4 ingredients together. Slice rolls lengthwise (like a layer cake). Spread one or both sides with mixture. Layer ham and cheese, place bread top on, and wrap in tin foil. Bake 10-15 minutes at 400̊ . (May be made ahead of time and frozen.)

Cappuccino Brownies Chelsea Ward ’13Alumni Center Coordintor

BROWNIE LAYER8 oz. fine-quality bittersweet chocolate, chopped1 1/2 sticks unsalted butter, cut into pieces2 tbsp. instant espresso powder dissolved in

1 tbsp. boiling water1 1/2 cup sugar2 tsp. vanilla4 eggs1 cup all-purpose flour1/2 tsp. salt1 cup walnuts, chopped

CREAM CHEESE FROSTING8 oz. cream cheese, softened3/4 stick (6 tbsp.) unsalted butter, softened1 1/2 cup confectioners’ sugar1 tsp. vanilla1 tsp. cinnamon

GLAZE6 oz. fine-quality bittersweet chocolate2 tbsp. unsalted butter1/2 cup heavy cream1 1/2 tbsp. instant espresso powder dissolved in

1 tbsp. boiling water

MAKE THE BROWNIE LAYERIn a metal bowl set over a pan of barely simmering water melt the chocolate with the butter and the espresso mixture, stirring until the mixture is smooth. Remove the bowl from the heat, let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition. Stir in the flour and the salt, stirring until the mixture is just combined, and stir in the walnuts. Pour the mixture into a buttered and floured 13x9 baking pan, smooth the top, and bake the brownie layer in the middle of a 350̊ oven for 22-25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack.

MAKE THE CREAM CHEESE FROSTINGIn a bowl with an electric mixer cream together the cream cheese and the butter until the mixture is light and fluffy, add the confectioners’ sugar (sifted), vanilla, and cinnamon, and beat the frosting until it is combined well. Spread the frosting evenly over the brownie layer and chill the brownies for 1 hour, or until the frosting is firm.

MAKE THE GLAZEIn a metal bowl set over a pan of barely simmering water melt the chocolate with the butter, cream, and espresso mixture, stirring until the glaze is smooth. Remove the bowl from the heat and let the glaze cool to room temperature. Spread the glaze carefully over the frosted brownies and chill the brownies, covered, for at least 3 hours or overnight. Cut the brownies while they are cold with a sharp knife and serve them cold or at room temperature. The brownies keep, covered and chilled, for 3 days.

Oatmeal Raisin Cookies Michael S. Kowalczyk ’09, ’10Assistant Director for Alumni Programs

1 cup packed brown sugar2/3 cup margarine or batter, softened1/2 tsp. vanilla2 eggs2 cups Bisquick Baking Mix1 1/2 cup quick cooking oats1 1/4 cup raisins Heat oven to 350̊ . Mix brown sugar, margarine, vanilla, and eggs. Stir in remaining ingredients. Drop dough by rounded teaspoonful’s about 2-inches apart onto ungreased cookie sheet. Bake until light brown, about 10 minutes.

(1) 8 oz. package of regular cream cheese(1) 8 oz. package of finely shredded

cheddar cheese (mild or sharp)parsley (dried or fresh) crackers

After setting both kinds of cheese out to soften at room temperature, mix them together in a large bowl using a wooden spoon or clean hands. Form the cheese into a ball and place on wax paper. Spread the parsley out on the wax paper and begin to coat the cheese ball. You can do this by “rolling” the cheese ball through the parsley, or using your hands to “pat” the parsley onto the cheese. Place coated cheese ball on a serving plate and refrigerate until time to serve. Then serve with crackers like Wheat Thins.

Variation: you can also cover the cheese ball in chopped nuts.

Mike’s Favorite Cheese Ball Jackie DrakeAssistant Director for Alumni Communications