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From our family table to yours, Happy Thanksgiving from HCREC!

  • Posted: 10.28.2021
Lori Barry (right) with her husband, Randy
Lori Barry (right) with her husband, Randy

BETTY'S OVEN CARAMEL CORN - LORI BARRY DIRECTOR OF FINANCE

Ingredients

2 cups brown sugar

2 sticks Oleo

½ cup white syrup

1 tsp salt

½ tsp baking soda

8 quarts of popped popcorn

Directions

  1. Preheat oven to 250 degrees.
  2. Combine all ingredients but soda in a pan and boil for 5 minutes stirring for a few times.
  3. Turn off burner and stir in baking soda.
  4. Pour over 8 quarts of popped popcorn and mix well.
  5. Spread out in baking pan and bake at 250 degrees for 30 minutes to an hour stirring every 15 minutes.
  6. Can add peanuts if desired.
Amy Krapfl (right), with her husband, Kayl
Amy Krapfl (right), with her husband, Kayl

BACON WRAPPED SMOKIES - AMY KRAPFL, CUSTOMER SERVICE REPRESENTATIVE AND BILLING SPECIALIST

Ingredients

1 lb. bacon

1 (16oz) pkg little smokies

1 cup brown sugar – or to taste

Directions

  1. Preheat oven to 350 degrees.
  2. Cut bacon into thirds and wrap each strip around a smokie. Stick a toothpick through to hold everything together. Arrange the bacon-wrapped smokies in a 9 x 13 pan and sprinkle them with brown sugar.
  3. Bake until the bacon is crisp and the brown sugar is melted.
Kristi Travis (left) with her husband, Jimmy
Kristi Travis (left) with her husband, Jimmy

HONEY GARLIC BUTTER CARROTS - KRISTI TRAVIS, DIRECTOR OF COMMUNICATIONS AND IT

Ingredients

2 pounds carrots diagonally cut into about 2 to 3-inch pieces

5 tablespoons butter

4 garlic cloves minced

2 tablespoons honey

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

Chopped fresh parsley for garnish

Instructions

  1. Preheat oven to 425F and grease a rimmed baking sheet with cooking spray and set aside.
  2. Cut up the carrots and set them aside.
  3. Melt butter over medium heat in a large nonstick skillet. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
  4. Remove from heat and stir in the honey; stir until thoroughly combined.
  5. Toss the carrots with the prepared sauce either in the skillet or pour the sauce over the carrots in a mixing bowl. Season with salt and pepper and mix until well combined.
  6. Transfer carrots to previously prepared baking sheet. Arrange in one layer and bake for 22 to 25 minutes, or until carrots are browned and tender.
  7. Remove from oven and transfer to a serving plate.
  8. Taste for seasonings and adjust accordingly. Garnish with fresh chopped parsley and serve.


Shadon Blum (upper left) with his wife Rebecca, and their children
Shadon Blum (upper left) with his wife Rebecca, and their children

SMOKED HAM - SHADON BLUM, DIRECTOR OF OPERATIONS

Ingredients

1 Large Ham - precooked (bone in preferred)

For the Glaze:

2 tbsp Dijon mustard

½ cup maple syrup

¾ cup brown sugar

¾ cup apple cider

Directions

  1. Fire up your grill according to manufacturer directions, and preheat to 325°.
  2. Score the top of your ham in a cross-cross pattern, and place into a large baking pan that has been lined with foil. Place the pan, uncovered, into the preheated grill, and cook for 1 hour.
  3. While the ham is cooking, combine all of the glaze ingredients in a small saucepan over medium heat, and simmer until the sugar is fully dissolved. Remove from heat and set aside.
  4. After the ham has been on the smoker/grill for an hour, brush it liberally with about half of the glaze. Cook for an additional 30 minutes, and then brush with glaze again. Cook another 15-20 minutes, or until the ham reaches at least 135°.
  5. Turn the grill/smoker to the lowest temperature and smoke the ham for 20-25 minutes.
  6. Remove from the grill and let rest for 10 minutes. Slice and serve with any remaining glaze that didn't get painted onto the ham.
Jacolby Ehlert (Left) with his wife, Taylor and their children
Jacolby Ehlert (Left) with his wife, Taylor and their children

CHERRY CRISP - JACOLBY EHLERT, FIRST CLASS LINEMAN

Ingredients

For the filling -

32oz Cherries

¾ Cup Sugar

3 Tbsp Lemon Juice – Freshly Squeezed

¼ Cup Corn Starch

½ tsp Cinnamon

For the crumble -

1 ½ cups All Purpose flour

1 ½ cups quick oats

1 ½ cups brown sugar

1 cup melted unsalted butter

Directions

Preheat the oven to 375 degrees.

  1. Add the cherries, sugar, lemon juice, cornstarch, and cinnamon to a very large stockpot. Toss with a spoon until the cherries are evenly covered and heat mixture over low heat stirring occasionally. The cherries will first start to release their juices and the mixture will thicken.
  2. After the juices have thickened (about 10-15 minutes), remove from the heat and pour the mixture into a 9x13 inch glass or ceramic pan.

For the Crumble Topping:

  1. In a medium bowl stir together the flour, oats, and sugar. Stir in the melted butter. The mixture should look like wet sand.
  2. Crumble the oatmeal topping over top of the cherries.
  3. Bake in the oven for 25-30 minutes, or until you see the top starting to brown and cherries bubbling through. If the top is getting too brown, tent a piece of aluminum foil over top and continue baking.