Recipes

Magic Bars

By Chef Tessa Turcotte-Novosedlik

November 24th, 2021

Ingredients:

• 1/2 cup butter, melted
• 1 cup pecans, chopped
• 1 1/2 cup graham crumbs
• 1/4 ground nutmeg
• 14 oz sweetened condensed milk (1 can)
• 1 cup dried cranberries, coarsely chopped
• 1 cup chocolate chips
• 1 cup unsweetened shredded coconut

Instructions:

• Preheat oven to 325F and line a 13x9 inch baking dish with parchment paper.
• In a small pot, melt the butter and set aside.
• Combine the graham crumbs, pecans and ground nutmeg in a bowl. Mix in melted butter and combine thoroughly. Press evenly into the bottom of a prepared 13x9 inch baking dish.
• Pour the sweetened condensed milk over the graham crumb base. Spread evenly.
• Top with dried cranberries, chocolate chips and unsweetened shredded coconut. Lightly press the toppings into the base.
• Bake for 25-30 minutes, or until the top is lightly browned. Note, it may take longer to bake if using a glass baking dish.

Hot Crab & Artichoke Dip

By Chef Tessa Turcotte-Novosedlik

November 24th, 2021

Ingredients:

• 4 oz cream cheese, room temperature
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 7 oz artichoke hearts, drained and quartered
• 5 oz lump crab meat, drained
• 1/2 cup cheddar, shredded
• 1/2 cup pepper jack, shredded
• 1 tsp Worcestershire
• Salt & pepper to taste

Instructions:

• Preheat oven to 425F.
• In a food processor, combine all ingredients, except the crab. Pulse to combine. Remove from the food processor bowl and fold in the crab meat. Season with salt and pepper then transfer to an oven safe dish. Sprinkle extra cheese if desired and bake for 20-25 minutes. Garnish with sliced green onion and serve.

Krispy Reindeer Poop

By Chef Tessa Turcotte-Novosedlik

November 24th, 2021

Ingredients:

• 6 oz chocolate chips, semi sweet
• 6 oz butterscotch chips
• 3 tbsp peanut butter
• 4 cups Rice Krispies
• Pinch of salt

Instructions:

• Melt the chocolate chips, butterscotch chips and peanut butter together in a double-boiler over low heat, stirring constantly.
• Once melted, remove from heat, and stir in the Rice Krispies and a pinch of salt. Drop onto greased baking sheets by the tablespoon and chill.

Chef T's Nuts & Bolts

By Chef Tessa Turcotte-Novosedlik

November 24th, 2021

Ingredients:

• 1/2 cup unsalted butter
• 1 tsp celery salt
• 1 tbsp garlic powder
• 1/2 tsp smoked paprika
• 2 tsp Worcestershire
• 2 cups Rice Chex
• 2 cups Cheerios
• 1 cup pretzel sticks
• 1 cup cheese sticks
• 1 cup Pressels
• 1 cup wasabi peas
• Salt and pepper to taste

Instructions:

• Preheat oven to 275F.
• In a large mixing bowl, combine all the cereals, pretzels, wasabi peas, cheese sticks and Pressels.
• Place the butter into a small pot and melt with spices and Worcestershire. Pour over the dry ingredients and stir gently to mix thoroughly. Season lightly with salt.
• Bake at 275F for 1 hour or until the mixture has become dry, stirring gently every 30 minutes.
• Remove from oven and cool, then serve.

Chocolate Martini

By Chef Tessa Turcotte-Novosedlik

November 24th, 2021

Ingredients:

• 1 1/2 oz Irish Cream
• 1 oz vodka
• 1 tsp chocolate syrup
• Chocolate shavings for garnish

Instructions:

• Add Irish Cream, vodka & chocolate syrup to a shaker with ice. Shake vigorously. Pour into chilled martini glasses and grate chocolate shavings on top. Enjoy

Rosemary Parmesan Shortbread

November 17th, 2021

Ingredients:

• 1 1/4 cups flour
• 1 cup shredded parmesan cheese
• 2 tbsp finely minced rosemary
• 1/2 tsp salt
• 1/4 tsp fresh cracked black pepper
• 1/2 cup unsalted butter, at room temperature
• Whole herb for garnishing

Instructions:

• Put the flour, cheese, rosemary, salt and pepper into the bowl of a food processor. Add the chunks of soft butter and pulse to combine into a crumbly mixture. Process until the dough comes together, this should not take longer than 30-60 seconds. If the dough does not come together, add a tiny bit of water to the bowl. Start with 1/2 tsp and process again.
• Turn the dough out onto a piece of plastic wrap and bring together into a smooth, flat disk, just like you do with pie crust dough. The dough should be smooth and uniform, without dry floury parts. Knead it with your hands if necessary. Wrap the disk in the plastic and refrigerate for an hour.
• Preheat your oven to 350F. Roll out the o=dough to about 1/4 to 1/8" thickness. I do this between two sheets of waxed paper and it works like a charm - not sticking. If you want to laminate herbs onto the surface of the dough, lay them out onto the dough, leaving space between. Put the waxed paper back over the top and lightly roll with your rolling pin to press the herbs right into the dough. Use a 2" round cookie cutter to cut out your circles. Remove the dough and place on a baking sheet.
• Reform the leftover dough, roll and repeat until all the dough is used. Bake the shortbread for 10-15 minutes, until they are just starting to turn pale golden brown around the edges. Cool for a few minutes on the pan, and then place on a rack. The shortbread will firm us as it cools.