iOFFICE EMPLOYEES’ FAVORITE POTLUCK

RECIPES

TABLE OF CONTENTS •  Pumpkin Coffee Cake & Brown Sugar Glaze

•  Chicken Tortilla Soup

•  Central Market’s Kale & Cranberry Salad

•  Roasted Pumpkin Seeds

•  Martha Stewart’s Chocolate Fudge Pretzels

•  Savory Mini Pancakes With Smoked Salmon

PUMPKIN COFFEE CAKE & BROWN SUGAR GLAZE

From Renee Hammond, Office Manager

INGREDIENTS INSTRUCTIONS •  ⅓ cup water •  15 oz. can pureed pumpkin •  18 oz. box yellow cake mix  •  2 whole eggs  •  1 T. & 1 tsp. vanilla extract  •  2 tsp. pumpkin pie spice   •  1 tsp. baking soda  •  1 cup brown sugar, divided  •  ½ cup flour  •  4 T. melted butter •  ¼ cup granulated sugar  •  ¼ cup heavy whipping cream Oven preheated to 350

Mix together water, pumpkin, eggs, tablespoon of vanilla and pumpkin pie spice until well combined.

Add the cake mix and baking soda until just combined. Grease a 9×13 pan with butter and pour batter into pan.

Mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Sprinkle on the top of the cake. Bake for 25-30 minutes.

For the glaze, combine the remaining brown sugar, granulated sugar, teaspoon of vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

TRADITIONAL CHICKEN TORTILLA SOUP

From George Rogers, Channel Account Executive

INGREDIENTS INSTRUCTIONS •  1.5 lbs. raw chicken •  15 oz. can whole corn, drained •  15 oz. can black beans, drained •  15 oz. can diced tomatoes •  10 oz. can mild enchilada sauce •  4 oz. can green chilies •  6 cups chick broth or stock •  1 medium onion chopped •  1 red bell pepper seeded, chopped •  1 jalapeño seeded, chopped •  3 cloves garlic, minced •  1 tsp. cumin, chili powder & salt •  ½ tsp. pepper •  1 bay leaf •  1 tsp. dried cilantro

Slow cook all ingredients on high for 4 hours in a slow cooker, or 8 hours on low. When chicken has reached 160F, remove and shred the meat and return to soup. Garnish with sliced avocado, tortilla strips and Monterey jack cheese, if desired.

CENTRAL MARKET’S KALE & CRANBERRY SALAD

From Kaitlan Whitteberry, Social Media Manager

•  7 cups raw kale, large stems removed washed & chopped

•  ¼ cup orange juice •  3 T. rice wine vinegar •  2 T. soy sauce •  2 T. sesame oil •  1 tsp. agave nectar •  ¼ tsp. ground ginger •  ½ cup dried cranberries •  ¼ cup pepitas •  ¼ cup sliced almonds

INGREDIENTS INSTRUCTIONS

After washing and chopping, dry the kale off a bit and place kale in a serving bowl or glass dish.   In a mason jar, combine orange juice, rice wine vinegar, soy sauce, sesame oil, agave, ground ginger and give it a good shake. Pour dressing over kale greens, add cranberries, and toss.   Refrigerate and serve the next day so the kale absorbs the dressing and softens (if you can’t refrigerate overnight, let it sit in the fridge for at least an hour or two to soften the kale). Before serving, top with pepitas and almonds.

ROASTED & SPICED PUMPKIN SEEDS

From Tiffany Rivers, Director of Marketing

INGREDIENTS INSTRUCTIONS •  1 1/2 cups of pumpkin

seeds •  2 T. melted butter or your

favorite olive oil •  2 tsp. of Kosher salt Optional seasonings: •  Garlic salt •  Lemon pepper •  Cumin •  Chili powder

Carve your pumpkin, scoop out the inside and separate seeds from the pulp.   You can leave a little pulp on the seeds to add some flavor.  Just make sure to remove the biggest pierces so the seeds are easy to toss.   In a bowl, top the seeds with melted butter (or olive oil), coating the seeds thoroughly.  Add salt and other seasons that you might like.  We do a batch of just salt and one with garlic salt and lemon pepper.    Spread seeds in one even layer across a greased baking sheet.    Bake for 30 minutes, or until the seeds are golden brown.  Stir the seeds every so often while they’re baking so that they toast evenly. 

CHOCOLATE FUDGE PRETZELS

From Jessica Rodriguez , Report Designer

INGREDIENTS INSTRUCTIONS •  nonstick cooking spray

•  2 T. unsalted butter, cut into small pieces

•  16 oz. bag semisweet chocolate chips

•  14 oz. can sweetened condensed milk

•  ½ tsp. vanilla extract

•  ½ tsp. fine salt

•  2 ½ cups roughly chopped miniature pretzels, separated

Coat an 8-inch square baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.   Place butter, chocolate chips, condensed milk, vanilla and salt in a medium heatproof bowl set over (not in) a pot of barely simmering water. Stir occasionally until chocolate just melts and mixture is combined and warm but not hot, 8 to 10 minutes. Remove from heat and stir in 2 cups pretzels. Transfer mixture to pan and smooth top; press 1/2 cup pretzels on top. Refrigerate until set, 2 hours (or up to overnight, wrapped). Using parchment, lift fudge from pan and cut into 36 squares.  

SAVORY MINI PANCAKES WITH SMOKED SALMON

From Alicia Gray, Our COO Kenton Gray’s wife, and owner of Gray Gardens

INGREDIENTS INSTRUCTIONS

•  1 cup all purpose flour •  2 tsp. baking powder •  ½ tsp. salt •  ½ tsp. ground cumin •  1 cup buttermilk •  1 egg, beaten •  1 T. olive oil •  ½ cup thinly sliced scallions •  1 thinly sliced jalapeño  Toppings: •  sour cream or Greek yogurt •  sliced smoked salmon

Preheat a cast iron pan on the stovetop as you prepare the batter. Whisk flour, baking powder, salt and cumin together in a bowl. Whisk buttermilk, egg and olive oil together in a separate small bowl.  Fold the wet ingredients into the dry ingredients, mix until combined. Stir in the scallion and jalapeño.  Scoop the batter onto the prepared pan and cook until done, flipping halfway through the process.   Arrange the mini pancakes on a serving platter, then top with a dollop of sour cream or yogurt and a small piece of smoked salmon. 

ALICIA GRAY ALSO HAS HER OWN LINE OF HOMEMADE GRANOLA! CHECK IT OUT HERE:

BROUGHT TO YOU BY:

FEEL FREE TO SHARE