From our table to yours: Staff recipes to brighten your holiday gatherings

Each year, as the holiday season approaches, I look forward to the many parties, dinners and family gatherings with mixed emotions. I love the festive atmosphere of this special time of year, and I can’t wait for our family celebrations, especially since we are all only able to be together a few times annually.

But as I have confessed on several occasions in these pages, I am a terrible cook. I possess neither the skills nor the ambition to prepare any kind of fancy foods for Christmas or New Year’s parties.

So, when I considered The Paper Plate page for our Christmas edition, I looked to those around me (in our newsroom) and asked for help. I requested special holiday recipes, go-to dishes, and traditional family favorites from my co-workers. And did they ever come through!

As a little gift from our family to yours, please enjoy these recipes, along with a small note or bit of background for each. Merry Christmas and happy eating from The Paper!

PINEAPPLE CREAM CHEESE BALL

Nina Linens, Director of Business Development

“My mom always made this at Christmas.”

INGREDIENTS

16 ounces cream cheese, softened

1⁄4 cup bell pepper, diced

2 tablespoons onions, chopped

1 tablespoon seasoning salt

2 cups pecans, chopped

1 can crushed pineapple, drained

INSTRUCTIONS

1. Combine all ingredients, saving some pecans to roll the cheese ball in.
2. Pack mixture into a bowl or mold; chill until firm.
3. Remove and roll in pecans to coat the exterior.
4. Serve with crackers.

MAMMAW’S SWEET POTATO CASSEROLE

Marty Queen, Senior Reporter

“When you’re trying to lose some weight, as I have been the last year or so, the holidays present some challenges.

Since it’s pretty much impossible to keep your calorie count low when surrounded by rich, savory, delicious foods of all descriptions, you’d might as well allow yourself a few splurges.

This recipe is one of mine. It’s simple and quick and hearkens back to the gentler days of my childhood, when my grandmother would serve it at least once during the holiday season.

I enjoyed my one allowable fix at Thanksgiving this year, but it works just as well for Christmas, especially if you’re the type who enjoys the traditional, turkey-and-dressing-type feast.”

INGREDIENTS

One 30-ounce can of sweet potatoes

One 15-ounce can of diced pineapple

8 ounces chopped walnuts

1 bag mini marshmallows

2-4 tablespoons brown sugar

Spice as desired

INSTRUCTIONS

1. Sweet potatoes usually come packed in syrup or water, so drain them completely. Otherwise, you’ll end up with a watery mess. Using a potato masher or similar implement of destruction, mash up the sweet potatoes so they’re the consistency of regular mashed potatoes.

2. Drain the pineapple also. Mix the potatoes, pineapple, and walnuts (use as few or as many walnuts as you like, depending on your own tastes; this dish is nothing if not versatile). Add some brown sugar, at least a couple of tablespoons, but probably not more than four.

3. You can also add some nutmeg, and maybe even a pinch of cinnamon, but those aren’t necessary.

4. Spread the mixture evenly into a 9x13 cake baking dish. Layer the marshmallows evenly over the top.

1. Bake at 350 degrees for 10-15 minutes, just until the casserole is warm. Turn the oven to ‘broil’ and place the dish on the lowest rack. Keep watch while the marshmallows melt and turn brown like they do when you roast them over a fire. Take the dish out BEFORE they catch on fire.
2. This stuff keeps really well if you’ve drained the ingredients sufficiently. Just cover it with foil and stick it in the fridge. It actually gets better over the next few days, if it lasts that long, which it won’t.

Merry Christmas from me and Mammaw!

MUSHROOM CROQUETTES

Angela Copeland, Editor

“I love Mediterranean cuisine for its fresh flavors and simple ingredients. And I’m also a big fan of tapas. Marshall and I first fell in love with the concept of small plates when we lived in Colorado.

A Spanish tapas restaurant in the Cherry Creek area just south of Denver became a rite of spring for us. As soon as the weather allowed, we sat outside and enjoyed four or so tapas and drank calimocho. When the restaurant sadly closed, we discovered what became one of my favorite restaurants of all time, TAPAteria in the Old Colorado City section of Colorado Springs. The flavors were robust and varied. That’s also where we stumbled upon the Argentinian drink, tincho.

Tapas are perfect to bring as hors d’oeuvres to a party, appetizers before the main course, or a side dish. The recipe here for mushroom croquettes is flexible like that, and the recipes (that’s really an overstatement) for calimocho and tincho are so simple yet add an unusual twist on typical holiday cocktails.”

INGREDIENTS

1 medium russet potato

1 medium sweet potato

½ red onion

6-8 Cremini mushrooms

2 eggs

Breadcrumbs

Grated Parmesan cheese, optional

Makes about two dozen croquettes.

INSTRUCTIONS

I have cooked the potatoes two different ways — the result is the same. Option 1 is to peel, cube, and boil the potatoes for 10 minutes or until soft. Option 2 is to bake the potatoes for about 50 minutes in a 450-degree oven or until the potatoes are soft when pierced with a knife. Let the potatoes cool and then scoop out the inside. Whichever method you choose, place the potatoes into a medium-sized bowl and mash. Note: I typically use a Japanese sweet potato because I like its flavor when combined with the Russet. You can use whichever sweet potato is your preference.

Dice the onion and mushrooms and then sauté with olive oil over medium heat for about 8 minutes. Stir the cooked onion/mushroom mixture into the potatoes along with salt and pepper to taste.

While the mixture cools, beat two eggs in one bowl. Place the breadcrumbs in a second bowl. Hand-roll the potato mixture into balls, about 1 tablespoon each. Dip each one into the beaten egg and then into the breadcrumbs.

Heat a thin layer of olive oil in a frying pan on medium heat. Fry the croquettes until golden, turning a few times until browned and crispy. Remove from oil. Sprinkle with grated Parmesan cheese, if you like. Enjoy with a dipping sauce. Pictured here is pesto blended with sour cream. Mixing hot sauce into Greek yogurt also makes a great dip for the croquettes.

CALIMOCHO

INGREDIENTS

Red Wine (a full-bodied red wine is best)

Coca-Cola (or Pepsi or other cola)

INSTRUCTIONS

Combine the red wine and cola in a 1:1 ratio. Serve over ice. (I know, it sounds weird. That’s what I thought and was surprised by how much I enjoyed the combination.)

TINCHO

INGREDIENTS

New Age Wine (from Argentina, usually easy to find)

Fresh Lime

INSTRUCTIONS

Serve the wine over ice with a little fresh lime juice and garnish with a lime wedge. The TAPAteria also served what it called the Tincho Grande, which also added a shot of high-quality vodka.

Happy holidays!

CRACK CHICKEN

Saydie Bean, Municipal and Courts Reporter

“It’s called CRACK Chicken for a reason. I am a Crock-Pot girl. I love simple recipes that you can set and forget, so when I found this recipe, it was right up my alley.

That was two years ago.

I have done this countless times on different occasions — birthdays, holidays, date nights, celebrations, etc. It’s an easy, crowd-pleaser that I would proudly say, typically leaves no leftovers. It wins over parties or your partner’s parents (I can confirm this.)

What is paired with the chicken is up to you, I usually have different options like buns, pita crackers, chips, white rice, veggies, etc. Personally, I eat my serving of crack with pita crackers and an unspeakable amount of pickled jalapenos.

It is no surprise that I will be making the famous crack chicken for Christmas and many more in the New Year. So, if you want something new to try that you will become addicted to, try this one out!

INGREDIENTS

2 lbs chicken breasts (personal preference) or thighs (trim excess fat)

1 ounce packet of ranch seasoning mix

8 ounce of cream cheese

1 cup shredded cheddar cheese

Optional toppings: 4 sliced green onions; ½ cup of cooked crumbled bacon (or to your liking)

INSTRUCTIONS

In your Crock-Pot, add your chicken, sprinkle the ranch seasoning, and place the block of cream cheese on top.

Set and forget on low for 6-7 hours.

After the chicken is cooked, shred your chicken with either a hand mixer or two forks. Stir together the concoction.

Add your shredded cheese and other toppings until evenly mixed and melted.

Serve with desired pairings of buns, chips, pita crackers, white rice, etc.

Enjoy your crack and Merry Christmas!

JON’S FAVORITE CHOCOLATE PIE

Devan Berry, Advertising / Marketing Coordinator

“This is a family recipe that my nana would make for my father on special occasions and birthdays. I made it for him once, when I was a young’un. This will be our fourth Christmas without both of them and I want to share this recipe with the readers of The Paper to share with their families.”

INGREDIENTS

1 cup granulated sugar

2 tablespoons flour

2 tablespoons cocoa

¼ teaspoon salt

2 eggs, divided (save whites for meringue)

2 cups milk

1 teaspoon vanilla

1 tablespoon butter

1 8-inch pie shell, baked according to directions

Meringue Ingredients:

½ cup sugar

2 egg whites

1 teaspoon vanilla

INSTRUCTIONS

Preheat oven to 350 degrees.

Sift all dry ingredients. Mix well.

Place egg yolks in 1 cup measuring cup. Beat yolks and add milk to fill cup. Set aside.

In 3-quart saucepan, mix dry ingredients with half of egg and milk mixture.

Add one more cup of milk. When adding liquid to dry ingredients, add slowly and mix thoroughly.

Place over low heat and stir frequently until mixture thickens. Add vanilla and butter. Cool mixture.

Pour into baked and cooled pie shell.

Make meringue by combing ingredients in mixing bowl and whipping with mixer until stiff peaks form.

Spread meringue over pie and place in 350 degree oven until top is slightly browned.

THE WORLD IS YOUR OYSTER-ROCKEFELLER!

Charda Pearson, Education and Business Reporter

“One of my staple dishes.”

INGREDIENTS

1 dozen oysters

1 tablespoon olive oil

½ bag fresh spinach

1 clove of fresh garlic (minced)

2 cups heavy whipping cream

4 tablespoons butter

1 tablespoon lemon juice

1 cup Panko breadcrumbs

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon sugar

1 teaspoon cayenne pepper

1 teaspoon Old Bay seasoning

INSTRUCTIONS

Preheat oven to 425 degrees.

Wash shelled oysters, place in a pot to boil. Boil until shells start to open slightly; remove from water, set aside.

In a separate pan, use olive oil to saute spinach. Once wilted, set aside.

In a saucepan, melt 1 tbsp butter, add garlic and let simmer. Add lemon juice, whipping cream, garlic powder, sugar, cayenne pepper, and Old Bay seasoning. Stir and bring to a simmer.

In a separate bowl, mix together bread crumbs, parmesan cheese, and 3 tbsp melted butter.

Open oysters using oyster knife, discard top shell.

Place oysters on baking sheet

Spoon heavy cream mixture on each, followed by wilted spinach, and top with breadcrumb mixture.

Bake for 10 minutes until bubbly and golden brown.

For best results, scoop oyster onto a saltine cracker, top with a dollop of cocktail sauce, a dash of your favorite hot sauce and enjoy!

PINKY WINKS

Nathanael Eure, The Paper Intern

“This is an appetizer my mom prepares for the holidays. It’s also a great dish to take to parties.”

INGREDIENTS

1 pound mild sausage

1 pound ground chuck

1 pound Velveeta Cheese

1 teaspoon oregano

1 teaspoon basil

1 teaspoon garlic salt

¼ teaspoon pepper

1 teaspoon Worcestershire sauce

¼ cup mushrooms, drained and minced

2 loaves party rye bread

INSTRUCTIONS

Fry sausage and drain. Add ground chuck, fry and drain.

Over low heat, add cheese and all seasonings, along with mushrooms.

After cheese has melted and all ingredients are well-blended, spread thinly on rye bread. Put under broiler until bubbly and brown.

And finally, Publisher Allen Van Noppen, The Paper’s artificial intelligence aficionado, turned to AI for a little help with his recipe. Enjoy!

Grandma’s Christmas Dinner in a Bite — But Fried!

Allen VanNoppen, Publisher

Introducing the Deep-Fried Christmas Dinner Bomb — a festive explosion of flavors wrapped in a crispy, golden crust that embodies the spirit of a holiday feast. Here’s what’s inside:

The concept:

This deep-fried wonder is a handheld, portable version of a full Christmas dinner. It’s savory, sweet, and totally indulgent — perfect for a state fair.

INGREDIENTS:

Base filling:

Shredded roasted turkey or honey-glazed ham.

Creamy mashed potatoes infused with garlic and butter.

Sweet potato puree with a hint of cinnamon and brown sugar.

A dollop of tart cranberry sauce for a burst of holiday zest.

Green bean casserole (optional for veggie lovers).

Coating:

A thick layer of seasoned stuffing mixed with egg and breadcrumbs to hold the bomb together.

Frying Batter:

A crispy tempura-style batter, spiked with sage and rosemary for that classic Christmas aroma.

Toppings (post-fry):

Drizzle of warm gravy and a sprinkle of crispy fried onions.

Optional powdered sugar dusting if you want a sweet-and-savory twist.

Assembly and Preparation:

Form the bombs.

Combine small scoops of each component into a compact ball. Coat with stuffing to form a firm outer shell.

Dip and fry:

Submerge each bomb in the tempura batter and fry until golden and crispy.

Garnish and serve:

Serve hot with the drizzle of gravy and optional powdered sugar. Offer dipping options like warm gravy, cranberry sauce, or a tangy mustard glaze.