4 Simple Holiday Recipes From the CCU Kitchens
CCU just had its annual holiday decorating celebration! The staff brought in their favorite holiday treats to help spread the holiday spirit! It turns out we have some budding Food Network stars on our hands.
That gave us an idea. With some of the biggest holidays right around the corner, we thought we would share some pictures of the tasty creations, along with recipes to accompany each. That way, our readers can enjoy them at home - direct from the CCU Staff Kitchens to you!
If you decide to make any of these, let us know how they turn out. Enjoy!
Chocolate Caramel Pretzel Bites
- 24 pretzels
- 12 caramel squares (I used Kraft), unwrapped, cut in half
- 3/4 cup semi-sweet or milk chocolate, melted with 1 teaspoon coconut oil
- Christmas sprinkles
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper or silicone baking mat.
- Layer all pretzels on the sheet.
- Place half of caramel squares on each pretzel.
- Bake in the oven for 3 to 5 minutes. The caramel will be melty but not completely filing the holes of pretzels. It will spread as it cools. Cool pretzels completely before dipping in chocolate.
- When cool, dip pretzels in chocolate (cover whole pretzels or dip halves). Tap against the bowl with chocolate to help excess drip off back to the bowl.
- Place back on the sheet. Sprinkle with Christmas sprinkles. Let cool completely.
- Store in air tight container.
- 2 tablespoons Betty Crocker Decors red sugar
- 2 tablespoons Betty Crocker Decors green sugar
- 1 tablespoon ground cinnamon
- 1 ½ cups sugar
- ½ cup shortening
- ½ cup butter or margarine, softened
- 2 eggs
- 2 ¾ cups Gold Medal all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Heat oven to 400 degrees.
- In small bowl, mix red sugar and 1 1/2 teaspoons of the cinnamon; set aside.
- In another small bowl, mix green sugar and remaining 1 1/2 teaspoons cinnamon; set aside.
- In large bowl, beat sugar, shortening, butter and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
- Shape dough into 3/4-inch balls. Roll in sugar-cinnamon mixtures.
- Place about 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until centers are almost set.
- Cool 1 minute; remove from cookie sheet to wire rack.
- Cool completely, about 30 minutes.
Glazed Cake Mix Cookies
- 1 (18.25 oz) box of cake mix- any kind
- 2 Eggs
- 1/3 cup Vegetable Oil
- 1 cup powdered sugar
- 1/3 cup of milk
- 1 tablespoon of Vanilla
- Mix glaze ingredients together in a bowl and set aside.
- Heat oven to 375 degrees.
- Mix cookie ingredients together.
- Put 1 inch “globs” onto cookie sheet about 1 inch apart.
- Cook for 7-9 minutes or until the edges start to brown.
- Let cool for 15 minutes.
- Lightly glaze cookies to your liking.
- Top with your favorite brand of sprinkles
- Frozen pie crust
- 7 eggs
- 2 cups shredded cheese (colby jack pictured)
- 4 strips of bacon (optional) (can substitute with ham or sausage)
- 1 cup mixed veggies (optional) (frozen spinach works too!)
- Bake the frozen pie crust for about 10 minutes at 350 to firm it up.
- Scramble the eggs in a large mixing bowl.
- Mix in all other ingredients you are using.
- Remove the pie crust from the oven and pour the egg mixture in it.
- Bake uncovered at 350 degrees anywhere from 30-45 minutes (depending on ingredients).
- The top should be a little brown and the crust should NOT be burnt.
- Mixture should be firm – you can test it by sticking a toothpick in the center. If the toothpick
- comes out clean, you may remove it from the oven.
- Let cool for about 15 minutes.
- Cut and Serve with coffee or your favorite breakfast drink!