marauder cookbook

MARAUDER CHRISTMAS RECIPE BOOK 2013

VOLUME 1, ISSUE 1

Everyone enjoys the Holiday Season and it is here again! As we take time to remem-ber our Families and Friends, what better way is there to tell those special to you how much you love them than by sharing great games, movies and wonderful food!

2013 3rd Recruiting Brigade “Marauders” Holiday Recipe Book

A Taste of the Season

Tis’ the Season to be Jolly

INSIDE THIS ISSUE: Drinks and Favorite Flavors Pg. 4

Appetizers Pg. 7

Side Dishes Pg. 9

Main Dishes Pg. 13

Desserts and Fun Foods Pg. 17

EXCLUSIVE!!EXCLUSIVE!! Look for the Marauder Football to get the Headquarters Commander’s Favorites: Frosted Peanut Butter Footballs Cookies

In this book you will find popular recipes and Family favorites from around the Brigade. The Marauder Fam-ily hopes you take time this year and enjoy a Taste of the Season.

From our Family, to

Yours...Merry Christmas.

VOLUME 1, ISSUE 1

Marauder 6 COL Ed Box

HOLIDAY MESSAGE FROM MARAUDER 6

We’re in the midst of the Holiday season in which we reflect upon the things we’re thankful for and give gifts to those we love and care about in recognition of their value in our lives. Having said that, I want to thank each and every Soldier, Spouse, Family member, and Civilian who make daily contributions to 3rd Bri-gade’s mission of providing the strength. Your value to the Army and this brigade are immeasurable. Each of you make daily sacrifices and I greatly appreciate you’re service to our Nation, our Army, and 3rd Bri-gade. While you’re off this holiday season, make sure you spend valu-able time with your loved ones. We only have so many special events in our lives, so it’s important we share them with those closest to us at every opportunity. Strong Families make us stronger, individually and as a team. Each of you are truly making a difference across the Nation---not just in this command---but in the communities and lives you touch every day. You’re doing a fine job as the Army’s Trusted Ambassadors to the American public and they are just as proud of your service as the senior Army leadership. The New Year will bring challenges just like the last, but we will face them together. Kathy and I want to wish you a very Happy Holiday season.

Marauder 7 CSM Peter A. Moody

Marauders, I am so proud of this Organization and what you have accomplished this year. Keep up the great work! Throughout the Thanksgiving and Christ-mas Holiday Season this year, Sandy and I are wishing you all the best and a safe and happy time together with your friends and Family. Enjoy these great snacks and meals while you enjoy the remainder of the Foot-ball season and gear up for Basketball! I look forward to the great year we will have in 2014.

HOLIDAY MESSAGE FROM MARAUDER 7

A TASTE OF THE SEASON

TAKE SOME TIME, TELL STORIES, AND TASTE THE SEASON.

PAGE 3

In this edition of A Taste of the Season, the Marauder Family has reflected back on our Holiday pasts and shared the memories and thoughts that make the Holidays so enjoyable. While you and your Family use this book and make Holiday memories of your own, take some time and read some of the heart-warming experiences that have made our Holidays so special over the years.

With this year’s Marauder Recipe Book, you and your entire Family will be ready for all the Family occasions, games, activities, and just great opportu-nities to slow down, tell some stories and enjoy some great flavorful food. Some of these recipes are Family secrets, while others are famous Holiday fa-vorites. Always watch out for the Headquarters Commander’s Favorites. These tasteful delights will be a must in any man cave or on Sunday afternoon. Just look for the football to identify these must have delights.

Fruit Flavored Snack Christmas Tree

Christmas Tree Appetizers

1/2 Cup Sugar

1/4 Cup Unsweetened Baking Cocoa

1/3 Cup Water

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Nutmeg

4 Cups of milk

3/4 Cup Marshmallow Creme

Holiday Quotes: “The best Christmas of all is the presence of a happy family all wrapped up with one another.”

Burton Hillis

PAGE 4 VOLUME 1, ISSUE 1

A spoonful of marshmallow crème tops steaming homemade cocoa with rich chocolate flavor and

a hint of spice.

CHRISTMAS COCOA Step 1: In 2-quart saucepan, heat sugar, cocoa, water, cinnamon and nutmeg over low heat, stirring constantly, until mixture is smooth. Heat to boiling; reduce heat. Simmer 4 minutes, stirring constantly.

Step 2: Stir in milk. Heat over low heat. Pour cocoa into 6 mugs. Top each with 2 tablespoons marshmallow creme.

You'll warm right up with this minty white chocolate drink.

1 Cup Whipping Cream

2 Tablespoons Powdered Sugar

1 Tablespoon Unsweetened Baking Soda

1/4 Teaspoon Peppermint Extract

6 Cups of Milk

3 Cups of White Vanilla Baking Chips

Additional 1/2 Teaspoon of Peppermint Extract

Crushed hard peppermint candy, if de-sired

Step 1: In chilled small bowl, mix whip-ping cream, powdered sugar, cocoa and 1/4 teaspoon peppermint extract with electric mixer on high speed until stiff peaks form. Cover and refrigerate until serving time.

Step 2: In 2-quart saucepan, heat milk just to simmering over medium-low heat - do not boil. Reduce heat to low. Add baking chips; stir constantly with wire whisk until melted and smooth. Stir in 1/2 tea-spoon peppermint extract.

Step 3: Pour hot chocolate into cups or mugs. Top each serving with whipped cream. Garnish with candy cane for stir-ring, or sprinkle with crushed candies.

ALPINE MINT HOT CHOCOLATE

1/2 Cup Chocolate-Flavor Syrup

2 Cups Milk

2 Cans (12 ounces each) Cola or Lemon-Lime Soda Pop, Room Temperature

**Whipped Topping, if Desired

Holiday Quotes: “Remember, if Christmas isn't found in your heart, you won't find it under the tree.”

Charlotte Carpenter

Magically fizzy and fun all at the same time! Kids will love this chocolaty drink.

SECRET ELF PUNCH Step 1: Stir together chocolate syrup and milk in 4-cup microwavable measure until well blended. Microwave uncovered on High 3 to 4 minutes or until hot.

Step 2: Divide heated mixture among 8 paper "hot" cups or mugs. Slowly pour about 3 ounces (1/3 cup) soda pop into each cup. Top with whipped topping.

You can mix up a sparkling no-fuss holiday beverage in just 5 minutes.

2 Cups of Chilled Dry White Wine, Nonalcoholic Wine or Apple Juice

1 Cup of Chilled Cranberry-Apple Juice Drink

1 Cup of Chilled Sparkling Water

**Apple Slices, if Desired

**Fresh Mint, if Desired

Step 1: Mix wine, juice drink and spar-kling water. Step 2: Serve over ice. Garnish with apple slices and mint.

NOEL SPRITZER

VOLUME 1, ISSUE 1

1/3 Cup packed Brown Sugar

2 Teaspoons of Whole Allspice

4 Sticks Cinnamon (3 inch)

1 Bottle (48 oz) Apple Cider (6 cups)

1 Bottle (48 oz) Cranberry Juice Cocktail (6 cups)

Holiday Quotes:

“There's more, much more, to Christmas Than candlelight and cheer; It's the spirit of sweet friendship That brightens all year. It's thoughtfulness and kindness, It's hope reborn again, For peace, for understanding, And for goodwill to men!”

Unknown

PAGE 6

Partner apple cider with cranberry juice for a new flavor twist on a popular hot drink.

SLOW COOKER SPICED CRANBERRY-APPLE CIDER Step 1: In 4 to 5 quart slow cooker, mix all ingredients.

Step 2: Cover; cook on low heat setting 4 to 6 hours. Before serving, remove all-spice and cinnamon.

***Fresh orange slices add a pretty touch of color to this ruby-red hot drink. Add them to the cider in the slow cooker just before serving.

Warm up with a sweet and spicy spirited cider that you can have ready in minutes.

6 cups apple cider

1/2 Teaspoon of Whole Cloves

1/4 Teaspoon of Ground Nutmeg

3 Cinnamon Sticks

6 Tablespoons of Butter

6 Tablespoons of packed Brown Sugar

3/4 Cup of Rum

Step 1: Heat cider, cloves, nutmeg and cinnamon sticks to boiling in 3-quart saucepan over medium-high heat; reduce heat to low. Simmer uncovered 10 min-utes. Strain cider mixture to remove cloves and cinnamon sticks if desired.

Step 2: For each serving, place 1 table-spoon butter, 1 tablespoon brown sugar and 2 tablespoons rum in mug. Fill with hot cider.

***Serve a delicious nonalcoholic spiced cider by preparing as directed but omit-ting the butter, brown sugar and rum.

***For the best flavor in this spiced drink, be sure to use butter instead of margarine or spread products.

BUTTERED RUM-SPICED CIDER

VOLUME 1, ISSUE 1

1 Package of (8 Oz) Cream Cheese, Sof-tened

1/2 Cup of Chopped Drained Roasted Red Bell Peppers (From 7.25-Oz Jar)

1/4 Cup of Chopped Ripe Olives

1/4 Cup of Chopped Fresh Basil Leaves

1/4 Cup of Shredded Parmesan Cheese

4 Spinach-Flavor Flour Tortillas (8 To 10 Inches In Diameter)

Ripe Olive Pieces

Holiday Quotes: “The perfect Christmas tree? All Christmas trees are perfect!” Charles N. Barnard

Enjoy this creamy appetizer made in creative tree shape—perfect for Christmas.

CHRISTMAS TREE APPETIZERS Step 1: In medium bowl, mix all ingredi-ents except tortillas and olive pieces. Di-vide mixture among tortillas, spreading to edges of tortillas. Roll up tightly. Press each tortilla roll into triangle shape, using fingers. Wrap in plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.

Step 2 : To serve, cut rolls into 1/2-inch slices. Place olive piece at bottom of each triangle to look like tree trunk; secure with toothpick.

Plant a forest of pita bread trees on your table in less than 30 minutes by topping wedges with

store bought guacamole.

4 Flavored or Plain Pita Folds or Pita (Pocket) Breads (About 6 Inches In Diameter)

16 Thin Pretzel Sticks, Halved

1/2 Cup of Fat-Free Sour Cream

1/2 Cup of Guacamole

2 Tablespoons of Finely Chopped Parsley

1/4 Teaspoon of Garlic-Pepper Blend

1/4 Cup of Very Finely Chopped Red Bell Pepper

Step 1: Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bot-tom of each wedge to form "tree trunk."

Step 2: In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 teaspoon sour cream mixture on each pita wedge.

Step 3: Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrigerate up to 8 hours before serving.

PITA TREE APPETIZERS

VOLUME 1, ISSUE 1

2 1/2 Cups of Original Bisquick® Mix

2/3 of Cup Milk

1/2 of Cup Shredded Cheddar Cheese (2 Oz)

1 Tablespoon of Butter or Margarine, Softened

2 Tablespoons of Grated Parmesan Cheese

**Tomato Pasta Sauce, if Desired, Heated

Holiday Quotes: “When we recall Christmas past, we usually find that the simplest things - not the great occasions - give off the greatest glow of happiness.”

Bob Hope

PAGE 8

Enjoy these great straws made using Original Bisquick® mix and two-cheese and have it with

pasta sauce—perfect for appetizer.

TWO-CHEESE STRAWS APPETIZERS Step 1: Heat oven to 400°F. Spray cookie sheets with cooking spray. In large bowl, stir Bisquick mix, milk and Cheddar cheese until soft dough forms.

Step 2: Divide dough in half. On surface lightly sprinkled with Bisquick mix, roll 1 half into 9x6-inch rectangle. Spread with half of the butter. Sprinkle 1 tablespoon of the Parmesan cheese over top. Cut dough lengthwise into 18 (1/2-inch) strips. Re-peat with remaining dough.

Step 3: Twist each dough strip as many times as possible; place on cookie sheets. Bake 6 to 8 minutes or until light golden brown. Serve with pasta sauce.

All Holiday appetizers should be this fun! This adorable snowman is made of a delicious spread

of seasoned cream and Cheddar cheeses.

3 Packages of (8 Ounces Each) Cream Cheese, Softened

4 Cups of Shredded Cheddar Cheese (16 Ounces)

2 Tablespoons of Basil Pesto

1 Tablespoon of Grated Onion

1/4 Teaspoon of Yellow Mustard

2 Drops of Red Pepper Sauce

1 Container of (4 Ounces) Whipped Cream Cheese, Softened

**Decorations of (See Success Hint), if Desired

**Assorted Crackers, if Desired

Step 1: Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mus-tard and pepper sauce into remaining one-third mixture.

Step 2: Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mix-ture into ball. Wrap each ball, label and freeze.

Step 3: About 12 hours before serving, remove balls from freezer. Thaw in wrap-pers in refrigerator.

Step 4: Arrange balls on serving plate with smaller ball on top for head of snow-man. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. Store cov-ered in refrigerator.

SNOWMAN CHEESE BALL APPETIZER

VOLUME 1, ISSUE 1

2 Cups of Boiling Water

2 Boxes of (4-Serving Size Each) Lemon-Flavored Gelatin

2 Tubs of (10 Oz Each) Frozen Cran-berry-Orange Sauce, Thawed

1 Cup of Fresh Raspberries

Holiday Memories: “We would put out five cookies and five glasses of milk for Santa (there were five of us and my Mom didn't want anyone to feel left out) - one year we snuck downstairs to see if they were gone and caught my grandfather eating them and drinking the milk. Talk about five disappointed kids!” Command Group Secretary, Ms. Kathie Trueblood

PAGE 9

Create a classic side for your holiday feast with just a few simple ingredients.

CRANBERRY GELATIN SALAD Step 1: Lightly brush 6 1/2-cup ring mold or 1 1/2-quart decorative bowl with vege-table oil.

Step 2: In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cranberry-orange sauce. Fold in raspberries. Pour into mold or bowl. Cover and refrigerate at least 6 hours but no longer than 24 hours.

Step3: To unmold salad from ring mold, dip mold into hot water for 10 seconds. Place serving plate upside down onto mold; turn plate and mold over, then re-move mold. Refrigerate salad until serv-ing. If using decorative bowl, do not un-mold; scoop salad from bowl to serve.

Enjoy a light salad just before the game on any day with this healthy blend.

1 Package of Bow Tie Macaroni, 12 oz

1 Bottle of Ranch Dressing

1 Package of Ranch Dip Mix (Unprepared)

1 Package of Cherry Tomatoes Sliced in Half

1 Peeled Cucumber Diced or Sliced

1 lb Cubed Cheese (depends on number of servings)

Salt and Pepper to Taste

Step 1: Cook bow tie macaroni until soft.

Step 2: Drain and rinse in cold water. Mix all ingredients and refrigerate until cold.

BOWTIE CUCUMBER SALAD

VOLUME 1, ISSUE 1

1 Can of (2.8 Oz) French-Fried Onions

2 Bags of (24 Oz Each) Green Giant® Frozen Broccoli & Three Cheese Sauce

1 Package of (3 Oz) Cream Cheese, Cut into Cubes

1/4 of Cup Chopped Red Bell Pepper, if Desired

1/2 of Teaspoon Red Pepper Sauce

PAGE 10

Arm yourself with five easy ingredients, includ-ing Green Giant ® veggies. A few minutes of

prep, and you’ll have a delicious veggie casserole in the oven.

COMPANY BROCCOLI THREE-CHEESE BAKE Step 1: Heat oven to 350°F. Reserve 1 cup French-fried onions for topping.

Step 2: In 5-quart Dutch oven, mix re-maining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casse-role.

Step 3: Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer.

These carrots are SO simple to make and are absolutely delicious!

1 (16 Oz.) Bag of Baby Carrots

5 Tablespoons of Butter

3 Tablespoons of Brown Sugar

1 Package of Hidden Valley Dip Mix Dry

Step 1: Steam carrots until soft and ten-der.

Step 2: In a large bowl, combine carrots with butter, brown sugar and Hidden Valley Dip Mix until evenly mixed and combined.

Step 3: Serve warm.

EASY RANCH CARROTS

Holiday Memories: “When I was 5 or 6, my older brother and I would spend the week leading up to Christmas at our Grandmother’s house. She would tell stories about how when she was a girl growing up on the farm, all that her Dad could afford was to get each child an orange for Christmas. It made us appreciate what Christmas is about. Have an orange, save thousands of dollars.” HQs Company Commander, CPT Josh Shaver

VOLUME 1, ISSUE 1

4 Medium Potatoes, Cut Into 1-Inch Chunks

1/2 Teaspoon of Salt

2 Tablespoons of Butter Or Margarine

1 Cup of Shredded Cheddar Cheese (4 Ounces)

2 Tablespoons of Betty Crocker® Bac~Os® Bacon Flavor Chips

2 Medium Green Onions, Sliced (2 Ta-blespoons)

Holiday Quotes: “No matter how carefully you stored the lights last year, they will be snarled again this Christmas.” Robert Kirby

Are you a potatoes lover? Try this cheesy grilled version.

GRILLED SMOKY CHEDDAR POTATOE PACKS Step 1: Heat coals or gas grill for direct heat. Place potatoes on 30x18-inch piece of heavy-duty foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon chips.

Step 2: Wrap foil securely around pota-toes; pierce top of foil once or twice with fork to vent steam. Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender. Sprinkle with onions.

Treat your Family with these nifty corn cakes that are made using Bisquick® mix and served with sour cream—perfect appetizer that’s ready

in 25 minutes..

1 Tablespoon of Butter or Margarine

1/3 Cup of Chopped Green Onions (About 5 Medium)

1/3 Cup of Chopped Red Bell Pepper

1 Cup of Soft White Bread Crumbs (About 1 1/2 Slices Bread)

1/2 Cup of Original Bisquick® Mix

1 Teaspoon of Sugar


2 Eggs, Slightly Beaten

1 Can (11 Oz) of Whole Kernel Corn, Drained

2 Tablespoons of Vegetable Oil

1/2 Cup of Chive-And-Onion Sour Cream

Step 1: In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.

Step 2: In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.

Step3: In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 min-ute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.

MINI CORN CAKES

VOLUME 1, ISSUE 1

2 Cups of Chopped Broccoli Or Sliced Fresh Cauliflowerets

1/3 Cup of Chopped Onion

1/3 Cup of Chopped Green Bell Pepper

1 Cup of Shredded Cheddar Cheese (4 Ounces)

1/2 Cup of Original Bisquick® Mix

1 Cup of Milk

1/2 of Teaspoon Salt

1/4 of Teaspoon Pepper

2 Eggs

Holiday Quotes: "I will honor Christmas in my heart, and try to keep it all the year."

Charles Dickens

PAGE 12

A savory blend of cheddar cheese and broccoli in a pie that makes its own crust while it bakes.

IMPOSSIBLY EASY VEGETABLE PIE Step 1: Heat oven to 400ºF. Grease 9-inch pie plate. Heat 1 inch salted water to boil-ing in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thor-oughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.

Step 2: Stir remaining ingredients until blended. Pour into pie plate.

Step 3: Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

Beautifully served beans for the holiday. It is low fat too!

1 Bag of (12 Oz) Green Giant® Valley Fresh Steamers™ Frozen Cut Green Beans

1/2 Cup of Dried Cranberries

2 Tablespoons of Honey

1 Teaspoon of Grated Orange Peel

1/4 Cup of Betty Crocker® Bac~Os® Bacon Flavor Bits Or Chips

Step 1: Cook beans as directed on pack-age; drain.

Step 2: Stir in cranberries, honey and or-ange peel.

Step 3: Top with bacon flavor bits.

HOLIDAY BEANS AND CRANBERRIES

VOLUME 1, ISSUE 1

Vegetables

1 Tablespoon of Olive or Vegetable Oil

1 Teaspoon of Italian Seasoning

1/4 Teaspoon of Seasoned Salt

1 Clove Garlic, Finely Chopped (About 1/2 Teaspoon)

2 Medium Dark-Orange Sweet Potatoes (About 1 Lb), Peeled, Cut into 1-Inch Chunks

1 Medium Yellow Onion, Cut into 8 Wedges Each

Pork

1 Pork Tenderloins (About 1 Lb)

1/2 Tablespoon of Olive or Vegetable Oil

1 Teaspoon of Italian Seasoning

1/4 Teaspoon of Seasoned Salt

1 Tablespoon of Grated Parmesan Cheese

1 Tablespoon of Chopped Fresh Parsley, if Desired

Holiday Quotes: “"It is Christmas in the heart that puts Christmas in the air." W. T. Ellis

Meld Parmesan cheese, garlic, and Italian sea-sonings for this Mediterranean twist on a

Holiday dinner.

PORK TENDERLOIN WITH ROASTED SWEET POTATOES Step 1: Heat oven to 425°F. In large bowl, mix 1 tablespoon oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt and the gar-lic. Add sweet potatoes and onions; toss to coat. Spread in 9x13-inch pan. Roast uncovered 10 minutes.

Step 2: Meanwhile, brush pork tender-loins with 1/2 tablespoon oil. In small bowl, stir together 1 teaspoon Italian sea-soning, 1/4 teaspoon seasoned salt and the Parmesan cheese.

Step 3: Move vegetables to center of pan; place 1 pork tenderloin on each side. Sprinkle seasoning mixture evenly over pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.

Step 4: Roast uncovered 20 to 25 minutes longer or until thermometer reads 155°F. Cover pan with foil; let stand 5 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

Step 5: Cut pork into 1-inch-thick slices; arrange on platter with sweet potatoes and onions. Sprinkle with parsley.

Try these mouth watering favorites with curry to enhance the flavor!

1 lb of Ground Beef

1 lb of Ground Pork

1 Egg

1/2 Cup of Plain Bread Crumbs

1 1/2 Teaspoon of Garlic Powder

1 Small Onion Chopped

1 Teaspoon of Paprika Powder

1 ½ Teaspoon of Curry Powder

**Salt And Pepper to Taste

Step 1: Mix all ingredients until well blended. Make into patties.

Step 2: Pour some plain bread crumbs in a small bowl and coat patties. Fry until done.

**Number of patties produced will de-pend on how big you make them.

REIN DEER FRIKADELLEN (GERMAN MEAT PATTIES)

VOLUME 1, ISSUE 1

Holiday Quotes: "The joy of brightening other lives, bearing each others' burdens, easing other's loads and supplanting empty hearts and lives with generous gifts becomes for us the magic of Christmas." W. C. Jones

With these Beer Brats, any baked beans or a potato side dish will really blend the flavors on a

warm Holiday evening.

BEER BRATS

Very unusual, but good! This recipe is a nice light meal and can be spiced up with any

kind of peppers.

9 Inch Pan Baked Cornbread, Crumbled

2, 16oz Cans of Drained Pinto Beans

3 Large Tomatoes, Chopped

1/2 Cup of Chopped Green Pepper

1/2 Cup of Chopped Green Onion

2 Cups of Shredded Cheddar Cheese

17oz Can of Drained Corn

12oz Package of Bacon Cooked, Crum-bled

Dressing:

1/2 Package of Ranch Dressing Mix

8oz of Cream Cheese

1 Cup of Mayonnaise

Step 1: Layer the ingredients as follows:

Place half of crumbled cornbread in bot-tom of a large serving bowl. Top with half of pinto beans.

Step 2:Combine tomatoes, green pepper and onions and layer half of mixture over beans.

Top with half of cheese, bacon, corn and dressing.

Step 3: Repeat layers, cover and chill for a least 2 hours.

CORN BREAD SALAD

Step 1: Preheat an outdoor grill for me-dium-high heat. When hot, lightly oil grate.

Step 2: Cut the onion and bell pepper in strips.

Step 3: Combine the beer, onions and bell pepper in a large pan; bring to a boil. Sub-merge the bratwurst in the beer; garlic powder, salt. Reduce heat to medium and cook 1 to 2 hours.

4-5 12oz beers; some recommend Miller Light

1 Pack Johnsville Brats

1 Onion

1 Green Bell Pepper

3 Tablespoons of Garlic powder

1-3 Tablespoons of Season Salt

VOLUME 1, ISSUE 1

Beef

1 Beef Tenderloin Roast (3 Lb)


1/2 Teaspoon of Freshly Cracked Black Pepper

Sauce

6 Tablespoons of Butter Or Margarine

1/2 Cup of Finely Chopped Shallots (3 Medium)

1 Cup of Dry Red Wine or Marsala Cooking Wine

1 Cup of Progresso® Beef Flavored Broth (From 32-Oz Carton)

1/2 Teaspoon of Pepper

Drape a 5-ingredient wine sauce over succulent slices of beef tenderloin for an easy yet impressive

main dish.

BEEF TENDERLOIN WITH RED WINE SAUCE Step 1: Heat oven to 400°F. If necessary, trim fat from beef. Turn small end of beef under about 6 inches. Tie turned-under portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pep-per. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.

Step 2: For medium-rare, roast uncovered 30 to 40 minutes or until thermometer reads 135°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, roast uncovered 40 to 50 minutes or until thermometer reads 150°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 160°F.

Instead of rolling out a crust, top a mouth-watering mixture of veggies and turkey with

easy to make biscuits.

Filling

2 1/2 Cups of Baby-Cut Carrots (12 Oz)

2 Cups of Cut-Up Fresh Broccoli

3 Tablespoons of Butter or Margarine

1/2 Cup of Chopped Onion (1 Medium)

3 Tablespoons of Gold Medal® All-Purpose Flour

2 Cups of Progresso® Chicken Broth (From 32-Oz Carton)

1 Tablespoon of Chopped Fresh or 1 Tea-spoon Dried Sage Leaves

2 Cups of Cubed Cooked Turkey

Biscuits

4 Slices of Bacon

1 Cup of Original Bisquick® Mix

1/2 of Cup Milk

1/2 Cup of Shredded Cheddar Cheese (2 Oz)

Step 1: Heat oven to 400°F. In 2-quart saucepan, heat 1 cup water to boiling. Add carrots and broccoli; cook about 4 minutes or until carrots and broccoli are crisp-tender. Drain. Step 2: Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add on-ion; cook about 2 minutes, stirring occa-sionally, until tender. Beat in flour with wire whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, broccoli and turkey into sauce. Spoon turkey mix-ture into ungreased 2-quart casserole. Step 3: Place bacon on microwavable plate; cover with microwavable paper towel. Microwave on High 4 to 6 minutes or until crisp. Crumble bacon; place in medium bowl. Add remaining biscuit ingredients; stir just until blended. Spoon biscuit batter around edge of turkey mix-ture. Step 4: Bake 25 to 30 minutes or until biscuit crust is golden brown.

TURKEY BISCUIT POT PIE

Step 3: Meanwhile, in 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook about 1 minute, stirring frequently. Add wine; cook about 4 minutes until reduced slightly. Stir in broth. Heat to boiling. Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup. Beat in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire whisk. Beat in 1/2 teaspoon pepper.

Step 4: Remove string from beef before carving. Serve sauce with beef.

VOLUME 1, ISSUE 1

BRINED WHOLE TURKEY

Make your next turkey the most succulent and moist one you’ve ever tasted .

Step 1: Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours.

Step 2: Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rub-bing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.

Step 3: Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.

Step 4: Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat ther-mometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)

Step 5: Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.

Step 6: Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving. All About Brining For exceptionally moist and tender meat, brining is the way to go! Immersing your turkey in a saltwater bath (the brine) overnight draws water into the cells of the turkey so it stays juicy and moist when cooked. For this method, you'll need a large clean plastic bucket or noncorrosive stockpot (not aluminum), enough refrigerator space and time, but it's a great do-ahead.

2 Gallons of Cold Water

2 Cups of Kosher Salt Or 1 Cup Table Salt

1 Whole Turkey, Not Prebasted (12 To 14 Pounds), Thawed if Frozen

1 Medium Onion, Cut Into Fourths

1 Medium Carrot, Coarsely Chopped

1 Medium Celery Stalk, Coarsely Chopped

1 Teaspoon of Dried Thyme Leaves

3 Tablespoons of Unsalted Butter, Melted

Holiday Quotes: “I wish we could put up some of the Christmas spirit in jars and open a jar of it every month.

Harlan Miller

VOLUME 1, ISSUE 1

6 Cups of Popped Popcorn

1/2 Cup of Toasted Slivered Almonds, if Desired

3/4 Cup of Firmly Packed Brown Sugar

1/2 Cup of Butter

2 Tablespoons of Water

2 Tablespoons of Light Corn Syrup


1/4 Teaspoon of Baking Soda

Holiday Quotes: “There is no ideal Christmas; only the one Christmas you decide to make as a reflection of your values, desires, affections, traditions. Bill McKibben

A sweet crunchier version of an all-time favorite snack that’s perfect for picnics, family movies

nights or gifting.

CARAMEL CORN Step 1: Heat oven to 250°F. Spread pop-corn in ungreased 15x10x1-inch baking pan. Sprinkle almonds over popcorn.

Step 2: In large saucepan, combine brown sugar, butter, water, corn syrup and salt; mix well. Bring to a boil over medium heat. Boil 2 minutes, stirring constantly.

Step 3: Remove saucepan from heat. Stir in baking soda until well mixed. Immedi-ately pour mixture over popcorn and al-monds; toss until coated.

Step 4: Bake at 250°F. for 15 minutes. Stir; bake an additional 15 minutes. Stir; bake 5 minutes. Immediately spread on foil or waxed paper. Cool 30 minutes before serving.

These warm delights will go great with a nice tall glass of cold milk or just by themselves.

Rumor has it, they are one of Santa’s favorites.

1/2 Cup Butter

1 Egg

1 Teaspoon of Vanilla

1 Cup, Plus 2 Tablespoon of Flour

1/2 Cup of Rolled Oats

1/2 Teaspoon of Baking Soda, Plus a Pinch

1/2 teaspoon of Salt

1/3 Cup of Sugar

1/2 Cup or More of Dried Cranberries

1/2 Cup or More of White Chocolate Chips

½ to 1 Cup Chopped Pecans

Step 1: In a medium bowl, cream together ½ cup butter, one egg, 1 tsp vanilla.

Step 2: Add 1 cup, plus two tablespoons of flour, ½ cup rolled oats, ½ tsp baking soda, ½ tsp salt, 1/3 cup sugar, ½ cup (or more) dried cranberries, ½ cup (or more) white chocolate chips; ½ to one cup o chopped pecans.

Step 3: Mix together by hand. Drop by heaping teaspoons onto greased cookie sheet.

**Bake at 350 for 8-10 minutes.

CRANBERRY HOOTYCREEKS

VOLUME 1, ISSUE 1

Holiday Quotes: “Something about an old-fashioned Christmas is hard to forget.” Hugh Downs

Easy does it! You can make this blueberry munch the night before Christmas.

“BERRY GOOD” FRENCH TOAST BAKE

Have fun this Holiday Season and help the kids in your Family gobble these gobblers!

1 Box Betty Crocker® Supermoist® Yellow Cake Mix or Your Favorite Flavor Cake Mix (Water, Vegetable Oil And Eggs Called For on Cake Mix Box )

2 Containers of Betty Crocker® Rich & Creamy Milk Chocolate Frosting

1 Tube (4.25 Oz) of Betty Crocker® White Decorating Icing

1 Tube (0.68 Oz) of Betty Crocker® Brown Decorating Gel

Candy Corn

Betty Crocker® Chocolate Candy Sprinkles

Step 1: Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cup-cakes. Step 2: Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag. Step 3: To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cup-cake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprin-kles near head and at base of feathers. If desired, add candy corn at base of cup-cake for feet. Store loosely covered.

TURKEY CUPCAKES

Step 1: Generously grease 2 1/2-quart casserole or rectangular baking dish, 13x9x2 inches. Beat flour, milk, sugar, vanilla, salt and eggs in large bowl with hand beater until smooth. Stir in bread cubes until coated.

Step 2: Pour bread mixture into casserole. Top evenly with cream cheese, blueber-ries and nuts. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Step 3: Heat oven to 400°F. Uncover and bake 20 to 25 minutes or until golden brown. Sprinkle with powdered sugar. Serve with syrup.

1/2 Cup of Gold Medal® All-Purpose Flour

1 1/2 Cups of Milk

1 Tablespoon of Sugar

1/2 Teaspoon of Vanilla


6 Eggs

10 Slices of French Bread, 1 Inch Thick, Cut Into 1-Inch Cubes

1 Package of (3 Ounces) Cream Cheese, Cut Into 1/2-Inch Cubes

1 Cup of Fresh or Frozen (Thawed) Blueber-ries

1/2 Cup of Chopped Nuts

Powdered Sugar, if Desired

Blueberry or Maple Syrup, if Desired

VOLUME 1, ISSUE 1

1 Pouch of Betty Crocker® Gingerbread Cookie Mix

1/2 Cup of Butter (Do Not Use Marga-rine), Softened

1 Tablespoon of Water

1 Teaspoon of Grated Gingerroot

1 Egg

1 Container of Betty Crocker® Rich & Creamy Vanilla Frosting

1/2 Teaspoon of Green Paste Food Color

1/4 Cup of Betty Crocker® Rich & Creamy Chocolate Frosting (From 1-Lb Container)

1 Tube of (4.25 Oz) Betty Crocker® White Decorating Icing

Light Bulb-Shaped Candy Sprinkles

12 Large Yellow Star-Shaped Candy Sprinkles

Holiday Quotes: “May your Holidays be filled with joy and good cheer and the New Year bring you peace and happiness.”

Unknown

These beautiful cookies make a great dessert perfect for a crowd.

GINGERBREAD CHRISTMAS TREES Step 1: In large bowl, stir first five ingredi-ents until soft dough forms. Divide dough in half. Wrap in plastic wrap; refrigerate 2 hours. Step 2:Heat oven to 375°F. Unwrap dough; on lightly floured surface, roll half of dough to 1/4-inch thickness. Cut with floured 5-inch Christmas tree-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Repeat with remaining half of dough. Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Step 3:Mix vanilla frosting and green paste food color until blended. Spread on cookies. Spread chocolate frosting on base of each cookie for tree stump. With white icing, starting at the top, pipe thin swooping lines to look like light strands. Decorate with light bulb candy sprinkles. Place star candy sprin-kle at top of each cookie. Let stand until set.

It’s okay to indulge in a sweet treat of fresh fruits, yogurt-cream and a freshly baked

shortcake.

SHORTCAKES 3 Cups of Summer Fruit (Such As Sliced Strawberries, Diced Peaches, Raspberries or Blueberries)

1 Tablespoon of Maple-Flavored Syrup

1 3/4 Cups of Gold Medal® All-Purpose Flour

2 Tablespoons of Granulated Sugar

2 Teaspoons of Baking Powder


1/3 Cup of Reduced-Fat Margarine

1/2 To 2/3 Cup of Fat-Free (Skim) Milk

MAPLE CREAM

1/3 Cup of Whipping Cream

2 Tablespoons of Powdered Sugar

1 Container (6 Oz) of Yoplait® Light Fat Free Very Vanilla Yogurt Or Yoplait® Original 99% Fat Free French Vanilla Yogurt

3/4 Teaspoon of Maple Flavor

Step 1: In large bowl, stir together fruit and maple syrup. Let stand about 1 hour until fruit becomes juicy. Step 2: Heat oven to 450°F. Spray large cookie sheet with cooking spray. In medium bowl, stir together flour, granulated sugar, baking pow-der and salt. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Step 3: Drop dough by 8 spoonfuls about 2 inches apart onto cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack. Step 4: In small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Gently fold in yogurt and maple flavor. (Refrigerate until ready to serve.) Step 5: Split shortcakes horizontally in half while warm. Place about 1/4 cup fruit and 1 tablespoon Maple Cream on bottom half of each shortcake. Add shortcake tops. Top each with additional fruit and 1 tablespoon Maple Cream.

FRUIT SHORTCAKES WITH MAPLE CREAM

VOLUME 1, ISSUE 1

Holiday Quotes: “Warmest thoughts and Best Wishes for a Merry Christmas and a very Happy New Year.”

Unknown

Gather a group of crafty kids to create edible Holiday table decorations.

CHEERIOS CHRISTMAS TREES

This delicious pie is great for any occasion!

8 Cups of Zucchini, Peeled, Sliced & Seeded

2/3 Cup of Lemon Juice

1 Cup of Sugar

1/4 Teaspoon of Nutmeg

1/2 Teaspoon of Cinnamon


4 Cups of Flour

2 Cups of Sugar (additional)

3 Sticks of Butter


Step 1: Bring to boil zucchini, lemon juice, sugar, nutmeg, cinnamon and salt. Step 2: Boil until tender. Step 3: Mix remaining ingredients in separate large bowl. Step 3: Stir 2/3 cup of the new mixture into zucchini mixture. Divide remaining in half. Step 4: Press half into 9 x 13-inch pan, spread with filling and top with other half. Bake at 350 degrees for 40 minutes.

ZUCCHINI (MOCK APPLE) PIE

Step 1: Line a cookie sheet with waxed paper. Step 2: Pour the cereal into a 4-quart bowl. Set the bowl aside. Step 3: Place the butter and marshmallows in a 3-quart saucepan. Heat over low heat, stirring constantly, until the mixture is smooth. Re-move the saucepan from the heat. Step 4: Stir in the food color until the mixture is evenly colored. Pour the marshmallow mix-ture over the cereal and stir until the cereal is evenly coated. Step 5: Lightly spray your hands with cooking spray. For each tree, shape about 1/4 cup of the cereal mixture into a Christmas tree shape on the cookie sheet. Step 6: Press the candies into the trees to deco-rate. Refrigerate until firm, about 1 hour. Store the trees in a loosely covered container.

6 Cups of Honey Nut Cheerios® Cereal

6 Tablespoons of Butter or Margarine

4 1/2 Cups of Miniature Marshmallows

Betty Crocker® Green Gel Food Color

Betty Crocker® Red Cinnamon Decors or Sliced Gumdrops

VOLUME 1, ISSUE 1

Holiday Quotes: “Wishing you all the Joy, Hope and Wonder of Christmas.”

Unknown

Add color to your Holiday table by making several of these festive Holiday trees.

FRUIT FLAVORED SNACK CHRISTMAS TREES

What is football without football cookies?

1 Pouch of Betty Crocker® Peanut But-ter Cookie Mix

Oil, Water And Egg Called For on Cookie Pouch Mix 1 Container of Betty Crocker® Rich & Creamy Chocolate Frosting 1/4 Cup of Creamy Peanut Butter 1 Tube of Betty Crocker® White Deco-rating Cookie Icing

Step 1: Make cookie dough as directed on package. Shape dough into 1 1/2–inch balls. Place on ungreased cookie sheets; press each ball into ovals, 1/4–inch thick. Step 2: Bake at 375° F 8 to 10 minutes or until light golden brown around edges. Cool; place cookies on cooling racks. Cool completely. Step 3: In small bowl, stir chocolate frost-ing and peanut butter until blended. Spread frosting over cookies; pipe laces with white frosting.

FROSTED PEANUT BUTTER FOOTBALL COOKIES

Step 1: Unroll Fruit by the Foot fruit fla-vored snack rolls; remove paper. Using kitchen scissors, cut 6 pieces of fruit fla-vored snack into the following lengths: one 15-inch piece, one 12-inch piece, one 9-inch piece, two 6-inch pieces and one 4-inch piece. Step 1: Spread frosting on outside of cone. Place on flat plate, pointed end up. Step 1: Ruffle 15-inch Fruit by the Foot fruit flavored snack by gathering on long side so it will easily wrap around base of cone. Starting at bottom of cone, wrap gathered piece around base, pressing so it sticks. Ruffle 12-inch piece so it will wrap around cone above first piece. Press on cone above first piece. Repeat ruffling and attaching with remaining fruit flavored snack pieces. Step 1: Use small star canapé cutter to cut star from remaining fruit flavored snack. Use small amount of frosting to attach star to top of tree.

2 Rolls Betty Crocker® Fruit by the Foot® Chewy Fruit Flavored Snack (Any Flavor) 1/3 Cup Betty Crocker® Whipped Fluffy White Frosting 1 Sugar-Style Ice Cream Cone with Pointed End

VOLUME 1, ISSUE 1

3rd Recruiting Brigade, Fort Knox, KY “MARAUDERS”

Department of the Army HQ, 3rd Recruiting Brigade 1307, 3rd Avenue Fort Knox, KY 40121-27265

Google+ Follow us on our BLOG page! U.S. Army 3rd Recruiting Brigade, Fort Knox, KY

We are on the WEB https://www.facebook.com/USArmy3rdRecruitingBDE

I would like to start by thanking everyone who submitted entries for this collaboration of memories and favorite Holiday Season foods! A very special thanks goes out to “Ms.” Betty Crocker ® and her website. As I compiled the different recipes in this collec-tion, I often remembered the Reason for the Season and from Christie, Savanna, and Zachary— we wish your Family the very best Thanksgiving and Christmas Holiday Season this year.

FROM THE EDITOR

HQ, Company Commander CPT Josh Shaver

CPT Josh Shaver and his family arrived from Fort Riley, Kansas in February 2013 after his return from Afghani-stan and have been assigned to 3rd Recruiting Brigade.

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