Low Carb Cuban Sandwich Skewers

• 24 cubes Swiss Cheese
• 24 slices Salami ((small rounds))
• 24 slices Deli Ham ((small rounds or pieces))
• 24 Petite Dill Pickles ((or pickle slices))
• 1/4 cup yellow mustard (optional, for dipping)

1. On each wooden skewer, layer on a small pickle, piece of Salami (folded), piece of Ham (folded), and Swiss cheese cube.
2. Serve Cuban Sandwich Skewers with yellow mustard for dipping. Enjoy!

June recipe: Flourless Peanut Butter Cookies

• 1 cup natural peanut butter
• 1 cup sugar (can do ½ granulated and ½ brown)
• 1 large egg, lightly beaten
• 1 tsp pure vanilla extract, optional
• 1 tsp baking soda, optional
• Coarse sea salt, for sprinkling

1. 1. Preheat the oven to 350F and place the racks in the upper and lower third of the oven.
   2. In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
   3. Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.

Cinco de Mayo Street Corn Dip

• 2 Tbsp olive oil
• 30 oz canned corn drained and rinsed
• 8 oz cream cheese room temperature
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 lime juiced
• 1 jalapeno chopped
• 2 Tbsp cilantro chopped
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup Cotija cheese
• Tortilla chips

1. Add the cream cheese, mayonnaise, and sour cream to a medium mixing bowl. Mix using a hand mixer or stand mixer on low speed until smooth.
2. Heat a large cast iron skillet over medium-high heat and add 1 tablespoon of oil. Once hot, add ¼ cup of corn. Cook until golden and slightly charred, then remove from the skillet for garnish.
3. Heat the remaining oil and add the rest of the corn and chopped jalapeño. Cook for 5 minutes or until the corn is golden.
4. Add the cream cheese mixture, cilantro, chili powder, paprika, cumin, garlic powder, salt, Cotija cheese, and lime juice. Mix to combine and smooth into one layer. Heat until warmed through and bubbly.
5. Remove from heat and garnish with charred corn, chopped cilantro, jalapeño, and Cotija cheese.
6. Serve with chips and enjoy!

Easter dirt cups

• 3.9 oz Vanilla instant pudding mix
• 2 cups Cold milk (whole milk)
• 8 oz Cool Whip, thawed
• 1 package Oreo cookies, finely crushed, filling removed
• Gel food coloring
• Shredded coconut
• Water
• Easter candies (mini eggs, Peeps, jelly beans)

1. Prepare the pudding: In a medium bowl, whisk together the vanilla instant pudding mix and cold milk for 2 minutes.
2. Let the pudding set for 5 minutes, or until thickened.
3. Color the pudding: Divide the pudding mixture evenly between two (or more, if using more colors) bowls.
4. Add a few drops of food coloring to each bowl, one color per bowl. Start with a small amount of food coloring and add more until you achieve your desired shade.
5. Stir well until the color is evenly distributed. Pastel colors like pink, purple, blue, green, and yellow are perfect for Easter.
6. Fold in Cool Whip: Gently fold the thawed Cool Whip into the colored pudding mixtures until well combined. Do not overmix.
7. Crush the Oreos: Remove the filling from the Oreo cookies. You can save the filling for another use or discard it.
8. Place the Oreo cookies in a food processor and pulse until finely crushed. Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin.
9. Assemble the dirt cups: Add about 1 Tbsp of crushed Oreo cookies to the bottom of each mason jar (or clear plastic cup).
10. Top with a layer of one of the colored pudding mixtures.
11. Repeat layers, alternating between crushed Oreos and different colors of pudding, until the jars are filled. End with a layer of crushed Oreos on top to resemble dirt.
12. Chill: Cover the jars with lids or plastic wrap.
13. Refrigerate for at least 1 hour to allow the pudding to fully set and the flavors to meld.
14. Color the coconut “grass”: Place the shredded coconut in a container with a lid.
15. Add a few drops of green food coloring and a small amount of water (a few drops to 1/2 teaspoon, just enough to help distribute the color).
16. Close the lid tightly and shake vigorously until the coconut is evenly colored. Add more food coloring if needed to achieve your desired shade of green.
17. Decorate and serve: Just before serving, top each dirt cup with a layer of the green-colored shredded coconut “grass.”
18. Decorate with assorted Easter candies, such as mini chocolate eggs and Peeps.
19. Serve chilled.

Mardi Gras Chicken & Sausage Gumbo

• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. smoked paprika
• 3/4 tsp. garlic powder
• 1/2 tsp. mustard powder
• 1/2 tsp. cayenne
• 1 1/2 lb. boneless, skinless chicken thighs (about 4 thighs)
• Vegetable oil (1 tbsp. + 1 cup, divided)
• 12 oz. andouille sausage, sliced into coins
• 6 1/2 cups low-sodium chicken broth, divided
• 1 cup all-purpose flour
• 1 large yellow onion, finely chopped
• 1 large green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 2 bay leaves
• 4 cloves garlic, minced
• 3 green onions, sliced (whites and greens separated)
• 2 Tbsp. fresh thyme, chopped

1. In a small bowl, combine the salt, paprika, pepper, garlic powder, mustard powder, and cayenne.
2. In a large, heavy-bottomed pot or Dutch oven, heat 1 Tbsp oil over medium-high heat. Pat the chicken thighs dry and season all over with 1 tbsp plus 2 tsp of spice mixture. Sear the chicken thighs in the hot oil, turning occasionally for even browning, until cooked through, about 12 minutes. (The chicken should have a brown crust on both sides.) Transfer the chicken to a large bowl.
3. Add the sausage to the same pot and cook until it starts to brown slightly and the edges begin to curl, about 3 minutes. Transfer the sausage to the bowl with the chicken.
4. Add ½ cup of chicken broth and deglaze the pot, using a wooden spoon to scrape up any browned bits left behind. Pour the deglazing liquid over the chicken and sausage and set aside to cool.
5. Make the roux: Wipe the pot clean and return to medium-high heat. Add remaining 1 cup oil and heat until you start to see wisps of smoke. Add the flour all at once, reduce heat to medium-low, and whisk continuously. Continue cooking and occasionally whisking, allowing the roux to darken until it reaches a deep brown, milk chocolate color, about 20-25 minutes. (The texture should resemble wet sand.)
6. As soon as the roux is done, add the onion, bell pepper, celery, bay leaves and a big pinch of salt. Increase the heat to medium and cook for 5 minutes, stirring frequently to keep the roux from burning. Add garlic, scallion whites, and thyme, and cook for an additional 1 minute. Whisk in the remaining 6 cups chicken broth.
7. Using clean fingers or a fork, shred the chicken into bite sized pieces, then return the chicken, sausage, and deglazing liquid to the pot. Bring everything to a simmer and cover. Allow the gumbo to simmer for at least 1 hour (and up to 4 hours) to give the flavors a chance to meld. Remove bay leaves and top with green onions before serving.

Cheddar Buffalo Cauliflower Soup (2/25)

• 1 large head cauliflower, cut into small florets (about 5 to 6 cups cauliflower florets)
• 2 tablespoons olive oil, divided
• Freshly ground salt and pepper
• 1 head of garlic
• 1 medium yellow onion, diced
• 3 cups broth (sub 1 c. milk for 1 c. broth for creamier soup)
• ½ teaspoon salt, plus more to taste
• Freshly ground black pepper
• ¼ to ⅓ cups mild or medium buffalo sauce, depending on your heat preference
• 4 ounces sharp cheddar cheese, shredded
• *1 to 2 cups shredded cooked chicken in step 5

To garnish:

• Extra shredded cheddar on top
• 1 to 2 scallions, sliced (green part only)
• Chopped chives
• Buffalo sauce, for drizzling

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Cook the veggies: Add cauliflower florets to the pan, drizzle with 1 to 2 Tbsp of olive oil and season generously with salt and pepper; toss to combine. For the garlic: peel and discard the outer papery layers of the whole garlic head. Leave the skins intact of the individual cloves. Using a sharp knife, cut ¼ inch off from the top of the cloves so that the individual cloves of garlic are exposed. Place garlic in a medium piece of foil and drizzle the top of the garlic with olive oil then loosely wrap in the foil and place on the pan with the cauliflower. Roast cauliflower and garlic for 30-35 minutes, flipping halfway through, until cauliflower is nice and golden, tender and caramelized.
3. Cook the onion: While the cauliflower is cooking, add 1 Tbsp olive oil to a pot and place over medium heat. Once oil is hot, add diced onion and saute for 5-7 minutes until onion is translucent.
4. Blend the soup: In a large blender add the onion, roasted cauliflower, roasted garlic, broth, salt and pepper. Blend until smooth, about 1 minute, then add back to the pot and place over medium heat. Tip for the garlic: allow it to cool enough to touch then simply squeeze out the roasted garlic from the skin.
5. Finish it off: Bring soup to a light simmer over medium-low heat, then stir in 2 or 3 Tbsp buffalo sauce and cheddar cheese. Simmer for 5 to 10 minutes, taste and add more buffalo sauce if you want to kick it up. Buffalo sauces can vary in spice and flavor so start small and increase to suit your preferences. Garnish extra grated sharp cheddar cheese, scallions, chives and a drizzle of buffalo sauce. Serve with crusty toasted sourdough.

2025 HR Synergy’s Aimee K’s Deviled Eggs (1/25)

• 6-12 Eggs
• Mayonnaise to taste (start with 1Tbsp)
• Mustard to taste (start with 1Tbsp)
• Salt to taste (start with 1/4 tsp)
• Pepper to taste (start with 1/2 tsp)
• Chives (garnish)
• Paprika (garnish)

1. Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
2. Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
3. Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

2024 Winter Holiday Parmesan Roasted Carrot Fries (12/24)

• 2 pounds carrots, peeled and sliced into 1/4 in thick ‘fries’
• 1 tablespoon oil
• salt and pepper to taste
• 1/2 cup parmigiano reggiano (parmesan cheese), grated

1. Gently toss the carrot fries in the oil, salt and pepper, sprinkle on the cheese and mix to coat before spreading on them in a single layer on a silicon mat or parchment paper lined baking sheet.
2. Roast in a preheated 425F/220C oven until tender and lightly charred, about 16-20 minutes, mixing half way through.

• Note: I use a mandolin to easily slice the carrots into carrot sticks.
• Option: Add 1/4 teaspoon garlic powder to the salt and pepper.
• Option: Serve parmesan carrot fries with chipotle mayo dip! (1/2 cup mayo and 1-2 chipotle chilies in adobe pureed in a food processor with an optional splash of lime juice.)
• Option: Serve garnished with fresh parsley, chopped.
• Note: These work well in an air fryer!

2024 Christmas Tree Veggie Skewers (12/2024)

• 2 cucumbers
  
• 1 small container cherry or grape tomatoes
  
• 1 small block white cheese (Pepper Jack, Monterrey Jack or Swiss)
  
• wooden skewers medium length

1. Use a knife or a mandolin to slice the cucumber in long thin strips.
   
2. Cut the cherry tomatoes in half length wise to use as the base to hold the trees up vertically.
   
3. Use a tiny star shaped cookie cutter or a knife to make tiny little star shaped cheese stars.
   
4. Assemble: Add the cucumber strips onto the skewer in a back and forth wavy sort of way. Add the tomato half to the bottom of the skewer and then the cheese star to the top.
5. Repeat until you have made as many Christmas Tree Veggie Skewer trees as you would like. Enjoy!
   

2024 Thanksgiving SLOW COOKER SALTED CARAMEL APPLE COCKTAIL (11/2024)

• 4 Cinnamon Sticks
• 1 teaspoon Whole Allspice
• 1 teaspoon Whole Cloves
• 6 1/2 cups apple cider
• 1 1/2 teaspoons sea salt from Sea Salt Grinder, divided
• 1/2 cup salted dry roasted peanuts
• 1 tablespoon All Natural Pure Vanilla Extract
• 1 1/2 cups caramel vodka
• 2/3 cup jarred caramel sauce, divided

1. Place cinnamon sticks, allspice and cloves in a coffee filter or double layer of cheesecloth. Tie with butcher twine to form a sachet. Place spice sachet, apple cider and 1 teaspoon of the sea salt in a 3-quart slow cooker. Cover.
2. Cook 1 hour on HIGH or 2 hours on LOW.
3. Meanwhile, place peanuts and remaining 1/2 teaspoon sea salt in the food processor; pulse until finely chopped. Place peanut mixture on a shallow plate; set aside.
4. Remove spice sachet from cider mixture. Stir in vanilla and caramel vodka.
5. To serve, pour 2 tablespoons of the caramel sauce on a shallow plate. Dip the rim of each mug in caramel sauce, allowing excess to drip off. Gently dip or roll the rim in crushed peanuts to coat. Ladle beverage into mug. Gently stir in 1 tablespoon caramel sauce.

2024 Thanksgiving Leftovers! TURKEY POT PIE RECIPE (11/2024)

• 2 packages Turkey Gravy Seasoning Mix
• 1 teaspoon Poultry Seasoning
• 1 1/2 cups milk
• 1 cup water
• 2 tablespoons butter
• 3 cups cubed cooked turkey substitution Substitutions available
• 2 cups frozen mixed vegetables
• 1 refrigerated pie crust, (from 14.1-ounce package)

1. Preheat the oven to 425°F. Mix Gravy Mix, poultry seasoning, milk, water and butter in a large skillet or saucepan. Bring to boil on medium heat, stirring frequently. Stir in turkey and vegetables. Return to boil. Reduce heat to low; simmer 5 minutes.
2. Spoon into a 9-inch deep dish pie plate or 2-quart baking dish. Top with pie crust. Seal edges and cut several slits on top.
3. Bake 30 minutes or until crust is golden brown. Let stand 5 minutes before serving.

2024 Thanksgiving PUMPKIN PIE SPICE FUDGE (11/2024)

• 1 pound (16 ounces) white baking chocolate, coarsely chopped
• 3/4 cup sweetened condensed milk
• 1 1/2 teaspoons Pure Pumpkin Pie Spice Blend Extract
• 20 drops Yellow Food Color
• 10 drops Red Food Color

1. Line an 8-inch square pan with foil, allowing foil to extend over the sides of the pan.
2. Place chocolate in a large microwavable bowl. Add sweetened condensed milk; mix well. Microwave on HIGH 2 to 3 minutes or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted and mixture is smooth. Stir in extract and food color.
3. Pour chocolate mixture into the prepared pan. Refrigerate 2 hours or until firm. Use foil handles to lift fudge out of the pan onto the cutting board. Cut into cubes or pumpkin shapes, if desired. Store in an airtight container at room temperature or in the refrigerator.

LINDA’s Halloween Butternut squash soup (10/2024)

• 4 cups vegetable broth
• 12 oz. butternut squash, peeled and cut into 1 to 1½ cubes
• ½ Vidalia Onion, cut into 2 in. cubes
• ½ small apple, peeled and cut into 2 in. cubes
• ¼ tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. ground nutmeg

1. In a large stockpot, combine broth, squash, onion and apple. Cover and bring toa boil.
2. Uncover pot and reduce heat to low. Gently simmer until squash is very tender (about 10 minutes). 
3. Puree soup in pot with immersion blender or transfer batches to a regular blender.
4. Season w/ salt, pepper and nutmeg.
5. Can also garnish with a sprinkle with toasted sunflower seeds.

Fall Keto “Apple Crisp” (9/2024)

Filling Ingredients:

• 1 Tbsp Unflavored gelatin powder
• 6 Tbsp Lemon juice (divided)
• 1/2 cup Unsalted butter (or coconut oil)
• 1/2 cup Besti Brown Monk Fruit Allulose Blend
• 2 tsp Cinnamon
• 1 tsp Nutmeg
• 1/2 tsp Cardamom
• 3/8 tsp Sea salt
• 5 medium Zucchini (peeled, sliced and diced into 1/2 inch pieces, about 6-7 cups)
• 1 tsp Vanilla extract (optional)

Topping Ingredients:

• 1 1/2 cups Almonds
• 1/4 cup Besti Brown Monk Fruit Allulose Blend
• 3 tbsp Unsalted butter (or coconut oil; melted)
• 1 tsp Vanilla extract
• 1/2 tsp Cinnamon
• 1/4 tsp Sea salt

Directions:

1. Preheat the oven to 350 degrees F.
2. In a small pinch bowl, whisk the gelatin powder with 3 tablespoons lemon juice. Set aside to bloom.
3. In a dutch oven over medium heat, melt the butter. Stir in the brown sweetener, the remaining 3 tablespoons lemon juice, cinnamon, nutmeg, cardamom, and sea salt.
4. When the gelatin mixture has thickened, whisk it into the pan, until dissolved.
5. Add the diced squash to the pan. Bring to a gentle boil, then simmer for about 30-60 minutes, until the squash is very soft, most of the moisture has evaporated, and sauce starts to thicken, similar to apple pie filling. Stir in the vanilla extract, if using.
6. Transfer the mixture to an oval baking dish this size. Set aside.
7. For the topping, combine the almonds, Besti Brown, Butter, vanilla, cinnamon and sea salt in a food processor. Pulse intermittently, until a coarse meal texture forms, with some almond pieces for crunch.
8. Crumble the almond topping over the mock apple filling. Bake for about 20 minutes, until the filling is bubbly on the edges and the topping is golden brown.

Summer Watermelon Gazpacho 

Gazpacho Ingredients

• 4 medium tomatoes
• 1 thick slice of stale white bread crusts removed
• 1 small/medium cucumber peeled, seeded, and cubed
• 3 cups watermelon cubed
• ¼ very small onion peeled and halved
• 1 clove garlic, peeled
• 2 Tbsp (¼ cup) sherry vinegar to taste

*Always start with less, taste, and add more as needed.

• 1 Tbps plus 2 tsp salt
• ½ cup extra virgin olive oil

Garnish ingredients

• 1 cup watermelon diced
• 1 medium cucumber diced
• 1 serrano chile minced (remove seeds for less heat)
• ¼ tsp salt
• 1 Tbsp extra virgin olive oil plus more for drizzling
• 1 handful fresh basil leaves and flowers torn

Directions:

1. Bring a large pot of water up to a boil. Score a large X on the back of each tomato, then carefully drop into the boiling water for about 20 seconds. Remove, then immediately transfer to a bowl of ice water. You want to stop the cooking process as quickly as possible, as the tomatoes should still be raw.**
2. Once cooled, peel the skins, then slice in half crosswise and remove the seeds, reserving them in a bowl. Cut tomatoes into chunks, then add to a blender. Mix the bread cubes with the tomato juice/seeds, then allow them to soak while you prepare the other ingredients.
3. Add cucumber, watermelon, onion, garlic, sherry vinegar, salt, and olive oil to the blender.
4. Squeeze out excess liquid from the bread and add to the blender, then blend on high for several minutes until you reach a smooth, creamy texture. *There’s no such thing as over blending. You may need to blend for several minutes to achieve the smooth texture.
5. Taste for seasoning, and adjust as needed. Chill the gazpacho for a minimum of 30 minutes so that all the flavors can meld together, and it gets nice and cold.
6. Make the garnish right before serving. Mix together watermelon, cucumber, serrano chile, salt, olive oil, and basil in a small bowl.
7. Pour the chilled gazpacho into a bowl, then top with a spoonful of the garnish. Drizzle with more olive oil, and serve.

Summer Cookie Ice Cream Sandwiches 

Cookie Ingredients:

(or buy cookies of your choice)

• 2 1/4 cups all-purpose flour (spooned & leveled)
• 1 1/2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (12 Tbsp) unsalted butter, softened to room temperature
• 3/4 cup packed light or dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 tsp pure vanilla extract
• 1 1/4 cups mini semi-sweet chocolate chips

Sandwiching Ingredients:

• 3 cups vanilla ice cream (or your desired flavor)
• 1 cup mini chocolate chips, sprinkles, or finely chopped nuts

Directions:

1. Preheat oven to 350°F. Line 3 large baking sheets with parchment paper or silicone baking mats. (If you don’t have 3 baking sheets, bake the cookies in batches.)
2. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined. The dough will be soft and sticky.
4. Since the dough is so sticky, I recommend using a cookie scoop. Scoop cookie dough into balls, about 1.5 Tbsp of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12–13 minutes or until lightly browned on the sides. The centers will look soft.
5. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. If desired, while the cookies are still warm, press extra mini chocolate chips into the tops of the cookies. This is optional and just for looks. Transfer to a wire rack to cool completely before assembling your ice cream sandwiches.
6. Assemble the sandwiches: Flip a cooled cookie over and place 1 generous ice cream scoop, about 1/4 cup, on top. Use your scoop to gently spread the ice cream to the edges. Sandwich a cookie on top, then pick up the assembled sandwich and gently press it all together in the very center to make a compact sandwich. Roll sides into mini chocolate chips, sprinkles, or nuts. If not enjoying right away (they’re messy if you don’t freeze them first), immediately wrap assembled sandwich in plastic wrap or parchment paper and place in the freezer. Repeat with remaining cookies and ice cream.
7. Freeze for at least 3 hours and up to 3 months.

HR Synergy’s Spring Strawberry Rhubarb Crisp 

Ingredients:

FOR THE TOPPING

• ¾ cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
• ½ cup packed light brown sugar
• 2 Tbp granulated sugar
• ¼ tsp salt
• 6 Tbp unsalted butter, cut into ½-inch cubes
• ¾ cup old fashioned rolled oats
• ½ cup chopped pecans
• Lightly sweetened whipped cream or vanilla ice cream, for serving (optional)

FOR THE FILLING

• 1 lb rhubarb stalks, trimmed, sliced ½-inch thick
• ½ lb strawberries, hulled and quartered
• ½ cup granulated sugar
• 1½ Tbp cornstarch
• 1 tsp vanilla extract

Directions:

Preheat the oven to 350°F.

FOR THE FILLING

1. In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
2. Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.

FOR THE TOPPING

1. In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
2. Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.

Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.

Note: Don’t be tempted to increase the strawberries in the recipe, or you’ll end up with fruit soup (they release a lot of juice).

Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.

HR Synergy’s Baseball Rotel Sausage Dip (3/2024)

Ingredients:
1 lb. sausage
16 oz. Velveeta, diced
10 oz. Rotel, drained
1 (4 oz.) can diced jalapeños, optional

To serve:
Chips
Carrots
Broccoli

Directions:
In a large skillet over medium heat, brown sausage until no longer pink.
Add in Velveeta cubes, Rotel, and diced jalapeños, if desired. Stir to combine.
Continue to stir until cheese is fully melted.
Serve warm and enjoy with you favorite baseball game!

HR Synergy’s Valentine’s Oreo Cheesecake Recipe (2/2024)
Ingredients:

• 2 lb cream cheese softened (four 8-ounce packages)
• 8 oz sour cream
• 1 1/2 cup granulated sugar
• 5 large eggs
• 1 tsp vanilla extract
• 18 Oreo cookies roughly chopped
• 28 regular Oreo cookies
• 4 Tbsp unsalted butter melted

Directions:
Crust

1. Preheat oven to 350°
2. Pulse the Oreos in a food processor until the cookies have become a fine crumb. Pour in the melted butter and pinch of salt and blend until combined.
3. Pour your crumb mixture into the prepared springform pan and press evenly into the bottom of the pan and up the sides of the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
4. Bake for 10 minutes.
5. Allow it to cool completely.

Cheesecake

1. Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more. The goal is to make sure the cream cheese is as smooth as possible, so your cheesecake doesn’t have any lumps.
2. Add the sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
3. Add eggs and vanilla and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Add chopped oreos and fold in by hand.
4. Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with four sheets of foil.
5. Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
6. Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
7. Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly but not liquid. If it seems very liquidy still, give it 10-15 more minutes and check it again.
8. Once the cheesecake is set yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
9. Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
   Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Top with whipped cream and additional Oreos as you desire.

Michelle’s Loaded Baked Potato Soup (1/2024)

Ingredients:

• 2 Tbsp Salted Butter (divided)
• 1 large Onion (finely diced)
• 3 Garlic Cloves (minced or 1/4 tsp Garlic Powder)
• 4 lbs Potatoes, peeled and cubed
• 4 cups Chicken Broth
• 2 Tbsp Butter
• 3 Tbsp Flour
• 2 cups Whole Milk
• 1 1/2 cups Heavy Cream
• 1 tsp Salt (or more to taste)
• 1 tsp Pepper
• 1/2 cup Sour Cream
• 2-3 cups Sharp Cheddar CheeseGarnish:
• 1 lb. Bacon (cooked and crumbled)
• 4 Green Onions (chopped)
• Sharp Cheddar Cheese
• Sour Cream

Directions:

1. 1. 1. Heat a large, heavy-bottomed pot over medium heat. Add 2 Tbsp of butter and onion and cook for 8-10 minutes, stirring often, until the onions start to become soft and golden in color. Add garlic and cook for 1 minute.
      2. Add cubed potatoes and chicken broth. Reduce heat to medium-low and cover. Let simmer for about 25 minutes, or until the potatoes are tender. The time will depend on how large the pieces of potato are. You may need to reduce the heat to low.
      3. Meanwhile, heat another pot over medium heat. Add 2 Tbsp of butter. Using a whisk, add flour and continually whisk to form a paste. Stir in whole milk, heavy cream, salt, and pepper. Continue to whisk often as the mixture begins to thicken. Let it cook for at least 10-15 minutes, or until the mixture begins to coat the back of a spoon. Stir in sour cream until it is completely incorporated.
      4. Add cream mixture to the potatoes in a pot and stir. Stir in the cheese and let melt and thicken. Taste for seasonings.
      5. Cook bacon according to package instructions. Top soup with crumbled bacon, extra cheese, green onions, and sour cream, if so desired.

Peter’s Grandmother’s Christmas Scottish Shortbread (12/2023)

Ingredients: 

• 1/2 lb. Butter
• 1/2 cup sugar
• 3 cups flour

Directions:

1. Preheat oven to 250-300F.
2. 1/2 lb. Butter, 1/2 cup sugar, Mix the butter and sugar with your hands.
3. Slowly add flour and work in.
4. Place in baking dish.
5. Bake 250-300F until golden (~30 min).
6. Cut and enjoy. Yum!

 

HR Synergy Jessica’s Thanksgiving Red Wine Cranberry Sauce with Honey (11/2023)

Ingredients:

• 2 (12 ounce) packages of fresh cranberries (6 cups)
• 1 ¾ cups dark brown sugar
• 1 cup dry red wine
• ½ cup water
• 3 tablespoons honey
• 4 slices of fresh ginger root (1/4 inch thick)
• Pinch of kosher salt
• ½ teaspoon black pepper

 

Directions:

1. In a medium pot over medium heat, combine the cranberries, sugar, red wine, ½ cup water, honey, ginger, and salt.
2. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20-30 minutes.
3. Stir in the black pepper.
4. Chill thoroughly before serving.

Linda’s Halloween Boo Pops! (10/2023)

Here are Linda’s Boo pops or Tootsie Pop ghosts – before and after. 

• 1 or 2 tissues
• Tootsie Pop
• Piece of ribbon, yarn or string
• Black marker

 

1. Put the tissue(s) over the top of the Tootsie Pop.
2. Tie with the ribbon.
3. Add 2 dots with the black marker for the eyes.

 

SLOW COOKER HONEY SESAME CHICKEN

Have you seen the 2 qt mini slow cookers?

Prep your lunch at home and cook it in the break-room!

INGREDIENTS

• 1 small onion, diced
• 2 cloves garlic, minced
• ½ cup honey
• ½ cup soy sauce
• ¼ cup ketchup
• 2 tablespoons vegetable oil
• ¼ teaspoon crushed red pepper flakes
• 2 pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 1 green onion, thinly sliced for garnish
• Sesame seeds, for garnish

Instructions

1. In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.
2. Season chicken thighs with salt and pepper, to taste. Place chicken thighs into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
3. Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
4. Serve immediately, garnished with green onions and sesame seeds, if desired.

• 1 quart vegetable oil (for frying)
• 1 (10 1/4 ounce) can beef gravy
• 5 medium potatoes, cut into fries
• 2 cups cheese curds

1. Preheat the oil in the deep fryer, or a deep heavy skillet if you’re using one instead, to 185 °C. Warm the gravy either in a saucepan on the stove or in a microwave.
2. Add the fries to the hot oil and fry them for five minutes just so they turn light brown. Scatter them on paper towels to drain.
3. For serving, divide the fries between four plates, sprinkle them with cheese curds, and pour the gravy over everything, then serve.

(*Time saver: substitute baking the cake for premade Angel food cake)