CIO Holiday Cookbook: Collection of Favorite Recipes

Tis the season to be thankful for friends, family and…yummy holiday food. 😊 We asked our staff for their favorite holiday recipes and these are just a few of the many we received. From desserts to steak to rolls, we hope you are able to try some new recipes with the ones you love this holiday season. From our CIO family to yours – enjoy, and Happy Holidays!

Apple Crisp

(Submitted by Haley Thornburg)

5-8 apples peeled & sliced (I love using honeycrisp when they are in season)
1/2 cup of brown sugar
Cinnamon to sprinkle
1 cup sugar
1/2 cup flour
1/2 cup oats
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 stick unsalted butter (melted)

Preheat oven on 375 F.
Line an 8×8 baking dish with parchment paper, add sliced apples, top with brown sugar and cinnamon, mix well.
Bake apples for 10 min.
In the meantime, mix dry ingredients then add egg to create a crumble.
Add crumble to top of apples, melt 1 stick butter, pour over top of crumble.
Bake for 35 min. Enjoy!

Chocolate Chip Cookies

(Submitted by Montana Wright)

1 package of chocolate chips
2 ¼ C flour
1 tsp baking soda
1 tsp salt
¾ C brown sugar
¾ C white sugar
2 eggs
1 C oil

Mix together oil, brown sugar, white sugar, vanilla, and eggs.
Add salt, baking soda, flour. Mix.
Fold in chocolate chips.

Spoon out the dough on a parchment paper lined cookie sheet.

Bake for about 10 mins/check. They will not look done, but will continue to bake as they cool. For crunchier cookies, bake about 12-15 mins and make the dough thinner.

Mom’s Chocolate Fudge

(Submitted by Robin Hayden)

3 cups of semi-sweet chocolate chips
5 cups of miniature marshmallows
2 teaspoons of vanilla
½ lb butter
2 cups chopped nuts – optional

Put above ingredients in a large bowl

4 ½ cups sugar
1 tall can PET milk

Mix sugar and milk together-slowly bring to a rolling boil then continue to boil for exactly 6 minutes over low heat.
Pour mixture over the other ingredients then beat until smooth. Pour in a buttered sheet pan, let set for a night or two for it to dry before cutting.

Makes about 5lbs.

Peanut Butter Fudge

(Submitted by Melissa Cobb)

1 cup sugar
1 cup brown sugar
½ cup of milk
2 Tablespoons of butter
1 cup mini marshmallows
½ cup peanut butter
1 tsp vanilla

In heavy 2 quart saucepan, add both sugars, milk, and butter.
Bring to a boil and cook to soft ball stage (about 236 degrees) stirring frequently (my Grandma always said to use a wooden spoon, and I find it always turns out the best when I do that).
Remove from heat and add peanut butter and marshmallows.
Stir well until all melted together.
Add vanilla and mix well.
Pour into greased/buttered 9 x 9 inch dish. Enjoy!!

Potato Candy

(Submitted by Chrystal Ponder)

½ cup mashed potatoes* see recipe notes for cooking instructions (105g)
½ cup (1 stick) salted butter softened (113g)
6-7 cups powdered sugar plus additional for dusting (800-910g)
2 teaspoons vanilla extract
Creamy peanut butter for filling

Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.
Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you’ve added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can’t be rolled into a ball, continue to add sugar until it is firm.
Stir in vanilla extract.
Refrigerate for at least 1 hour (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).
Once chilled, divide dough into two pieces and place one piece on a clean surface that you’ve generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼” thick. If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
Once dough has been rolled into a ¼” thick rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
Starting with the longer side of your rectangle, gently but tightly roll into a log.
Use a knife to slice into pieces about ¼-½” thick.
Repeat steps 5-8 with remaining half of dough.
Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.

Reverse Seared/Smoked Ribeye

(Submitted by Shawn LeValley)

Bone in 1 ½ inch thick ribeye steak(s)
Worcester sauce
Sea salt
Coarse pepper
Hickory smoked salt
Olive oil
Apple cider vinegar
Apple juice

Rub steaks on all sides with Worcester sauce. Repeat this step with olive oil.
Combine seasonings in a bowl and rub down the steaks on all sides and edges.
Let the steaks sit out at room temp for an hour.

Grilling (will be a juice filled tender, medium)
Set smoker at 160-180 degrees.
Place steaks on smoker away from any direct heat.
Combine apple cider vinegar and apple juice 50/50 in spray bottle.
Spray steaks every 10 minutes.
Let steaks smoke until they reach an internal temp of 110 degrees.
Pull steaks off of grill and heat the grill to 500 degrees. Sear the steaks for 3 minutes each side.
Let steaks rest for 10 minutes with a ¼ slice of butter on top and serve.

Grandma’s Yeast Rolls

(Submitted by Cayla Truman)

2 pkg dry active yeast
2 c lukewarm water
½ c sugar
1 ½ tsp salt
¼ c shortening
1 egg
6 c flour

Dissolve yeast in water.
Mix dry ingredients using only half the flour.
Add the rest of the ingredients (liquid) slow.
Add remaining flour gradually.
Add flour until dough can be handled.
Make into rolls.
With 1/4“ shortening oil in bottom of pan, dip in oil and turn oil side up.
Let raise 1-1 ½ hours, they will double in size.
Bake at 400 degrees for 15 min.