From our family table to yours, enjoy holiday recipes from HCREC employees and directors

From Left to Right: Chris, Lois, Colby, Meagan, and Jim Andersen.

Christmas Morning Rolls (Original Recipe from Loretta Bothwell)

Submitted by Lois Andersen, wife of Jim Andersen - Foreman

Ingredients

1 bag of 24 frozen dinner rolls

1 package (3 3/4oz) of butterscotch pudding mix (not instant)

½ cup butter

¾ cup brown sugar

¾ tsp cinnamon

½ cup chopped nuts

Directions

Arrange rolls in a greased, fluted, 10” tube pan (angel food pan), sprinkle dry pudding mix over rolls. Cook butter and remaining ingredients over low heat until sugar is dissolved and mixture bubbles. Pour over rolls. Cover tightly with foil and let stand on countertop overnight. Next morning bake at 350° for 30 minutes. Let stand 5 minutes and then invert carefully on a serving dish. Makes 24 servings.

From Left to Right: Jason, Justin, Brenda and Brody Lundergard.

Brunch Omelet

Submitted by Brenda Lundergard, Board Secretary

Ingredients

8 eggs

6 slices of buttered bread (trimmed)

8oz colby jack cheese (divided)

2 cups milk

½ tsp salt

½ tsp pepper

½ tsp dry mustard

Your choice of diced ham, cooked ground sausage, fried bacon

Directions

Cut buttered bread into 1 inch cubes. Place in 9x13 glass pan and sprinkle with half of the cheese. Beat the eggs, add milk, salt, pepper, and dry mustard. Pour mixture over bread mixture. Add your meat of choice. Sprinkle the remaining cheese. Cover and refrigerate overnight.

Bake at 325° for 1 hour and 10 minutes. Remove cover and bake an additional 5-10 minutes to brown. Enjoy!

Peanut Butter Clusters

From Left to Right: Clay and Taylor Kuhlman with their son, Otto.

Submitted by Clay Kuhlman, Electric Service Technician

Ingredients

1 cup corn syrup

1 cup sugar

1 cup peanut butter

2 tsp vanilla

6 cups corn flakes

Directions

Place corn syrup and sugar on medium heat and mix well. Add peanut butter and vanilla extract and mix well while stirring continuously until all ingredients are combined. Pour mixture over corn flakes and stir until evenly coated. Form into small clusters and place on wax paper to chill for approximately one hour and then enjoy.

Mac and Corn

From Left to Right: Mason and Leah McIntosh

Submitted by Leah McIntosh, Executive Assistant

Ingredients

1 (15.25oz) can whole kernel corn, with liquid

1 (14.75oz) can of cream style corn

1 cup small uncooked macaroni pasta

1 cup cubed Velveeta cheese

½ cup butter, cut into pieces

Directions

Preheat oven to 350° and lightly grease a 9x13 pan. Combine ingredients into a large bowl (or your baking dish) and mix. Season with salt and pepper if desired. Cover dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 30 minutes or until macaroni is tender. Enjoy!

Peach Dump Cake

From Left to Right: Myles, Amanda, Kert, and Hudson Barnum

Submitted by Amanda Barnum, wife of Kert Barnum – Director of Member Services

Ingredients

2 cans (29oz cans) sliced peaches in syrup

¼ tsp cinnamon

1 box vanilla cake mix

¾ cup butter melted

Directions

Preheat oven to 350°. Spray a 9x13 baking dish with cooking spray. Dump one can of peaches into the baking dish. Drain the liquid from the other can and add it to the baking dish. Sprinkle cinnamon evenly over the peaches. Sprinkle cake mix evenly over the peaches. Pour butter evenly over the cake mix and do not stir. Bake in preheated oven for 50-55 minutes until the top is golden. Serve warm.