Archive for December 21, 2016

TEAMTRI Thankful Holiday Recipes, Part 4

During this holiday season, our TEAMTRI family is looking forward to connecting with friends, family and loved ones to enjoy the season. To celebrate this time of year, we’ve asked some of our teammates to share their favorite holiday recipes and for whom they are thankful. Enjoy this final installment of our multi-part series and feel free to share these recipes with your own loved ones!

Teammates: Ryan and Carrie Underwood

TEAMTRI Titles: CEO and President

Twitter Handles: @TEAMTRI_CEO and @TEAMTRI_Carrie

Thankful Recipe: Breakfast!

Breakfast Casserole with Champagne (or Sparkling Cider) and Peaches

Part 1 – Breakfast Casserole
1 lbs low fat sausage browned (and drained well)
8 eggs slightly beaten
6 slices of white bread slightly cubed
1 cup grated cheese (Ryan suggests Tillamook cheddar and to use more than a cup if you like!)
1 tsp salt
1 tsp dry mustard

Process: Mix all together in big bowl. Pour into greased 9×13″ dish. Refrigerate overnight. Bake 35-45 minutes at 350 degrees. Enjoy (Carrie’s father “Big Daddy” spiced it up a bit with Cholula!)

Part 2 – Champagne and Peaches
Add half a peach (we used canned peaches in light syrup) in a champagne glass. Add champagne (your choice or substitute Sparkling Cider). Enjoy while you’re awaiting Breakfast Casserole!

What are your memories that make you thankful for this dish? Who does this recipe make you thankful for?

These two recipe traditions come from our Mom’s. When Ryan and Carrie first got married they each got to learn and enjoy each other’s family traditions. Carrie’s Mom always make’s her famous Breakfast Casserole for Holidays like the morning after Thanksgiving, Christmas and New Year’s Day. Ryan who is known to be an aspiring but not very talented chef wanted to contribute something from his family and went for a sure and simple win…Champaign and Peaches. Whenever Breakfast Casserole and Champaign and Peaches are served…our families all remember happy memories we’ve made together and know that we’re about to make some more!

And here’s a bonus recipe from Carrie!

Spicy Mashed Sweet Potatoes with Maple Syrup

6 lbs fresh sweet potatoes (scrubbed and clean)
1/3 to 1/2 cup of good quality maple syrup
4 tsp pureed canned chipotle chiles (adjust for desired heat)
3/4 cup sour cream or plain yogurt
1 1/2 tsp ground cinnamon
Salt to taste

Process: Cook sweet potatoes until soft in a microwave, by boiling, or by baking at 375 dgrees for up to one hour. Combine syrup, sour cream, chipotle puree, cinnamon and salt ina small bowl. Whisk until smooth. After potatoes are cooked ans soft, remove the peel and pass through a potato ricer, food mill or potato masher. Blend in other ingredients with a rubber spatula to combine. Taste for seasoning and transfer to a warm serving bowl. Serve immediately.

This recipe came to me when I worked for First Lady Laura Bush. My office was right next to Mrs. Bush’s office in the East Wing and I learned a lot from her about hospitality, service, love for your country and how much the details really matter. Mrs. Bush and I enjoyed many things in common especially our fondness for sweet potatoes at Thanksgiving. Every time I have sweet potatoes whether this recipe or any others, I think about this wonderful woman who wasn’t just a boss or a First Lady…but…really had the job of First Volunteer for our nation and who always placed her husband, daughters, and family first and has served as a role model for me in raising my own girls. I’m truly thankful for Mrs. Bush’s friendship and servant leadership.

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Teammate: Ashley Brinton

TEAMTRI Title: Senior Leadership Specialist

Thankful Recipe: Slow-Cooker Sweet Potatoes with Bacon

Ingredients:

4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 cup frozen orange juice concentrate, thawed
4 tablespoons butter, melted
3 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons cornstarch
1 tablespoon cold water
1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
1 tablespoon orange zest
2 garlic cloves, minced
3 cooked bacon slices, crumbled

Directions:

1. Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 4 igredients in a small bowl. Pour over sweet potatoes, tossing to coat.

2. Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.

3. Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and 1 Tbsp. cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.

4. Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.Holiday Raspberry Jello Salad:

Crust:
3/4 Cup Butter
1 1/2 Crushed Pretzels
4 Tbsp. Sugar

Jello:
8 oz. Cream Cheese
1/2 Cup Sugar
8 oz. Cool Whip (Pre thaw in fridge for 4 hours)
1 lg pkg Raspberry Jello
2 Cups Boiling Water
12 oz. Frozen Raspberries

Melt butter. Add pretzels and sugar. Mix well. Spread in 9 x 13 pan. Bake for 10 mins at 350 degrees. Let it cool. Mix cream cheese, sugar, and pre-thawed cool whip. Spread on top of pretzels. Let set up in fridge for at least 1 hour. Mix jello in water. Cool. Add raspberries to jello. Pour on top of cream cheese mixture. Let set up in fridge for at least 2 hours before serving.

Makes 12 servings.

What are your memories that make you thankful for this dish? Who does this recipe make you thankful for?

This is the best Jello meal in the WHOLE world! It is so good that I rather have this meal than cookies or cake. However, mommy told us that it is only okay to eat this meal around holidays. I never understood why this was a thing, but we only eat this for holidays! My husband also loves this Jello recipe. He has only had it once (Thanksgiving last year) and he has talked about it at least twice a month since. Although I know I could easily make this meal any day of the week, it is special to eat this meal only around the holidays! What also makes this Jello recipe so special is the title. It is called a salad…but let me tell you, it is the sweetest salad I have ever had! My family and I love that we eat this as salad around the holidays and there is still desert!

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Teammate: Jonie Ternes

TEAMTRI Title: Director of Training Services

Thankful Recipe: Cherry Almond Coffee Squares

1 cup sour cream
1/4 cup water
3 eggs
1 package Betty Crocker SuperMoist sour cream white cake mix
1 can (21 ounces) cherry pie filling
1/4 cup sliced almonds

Glaze:
1 1/2 cups powdered sugar
2 tablespoons milk

Heat oven to 350 degrees. Generously grease and flour jelly roll pan. 15 1/2 x 10 1/2 x 1 inch
Mix sour cream, water and eggs; stir in cake mix (dry) until moistened. (Batter will be slightly lumpy.) Spread in pan. Drop pie filling by generous spoonsfuls onto batter. Bake until cake springs back when touched lightly, 25 to 30 minutes; cool. Sprinkle with almonds; drizzle with Glaze.

Glaze: Mix powdered sugar and milk together. Stir in few drops of additional milk, if necessary, until smooth and of desired consistency. Or heat ½ cup Betty Crocker Creamy Deluxe vanilla ready to spread frosting and 2 teaspoons water in 1 quart saucepan over medium heat until smooth and of desired consistency.

What are your memories that make you thankful for this dish? Who does this recipe make you thankful for?

Growing up as a kid this was one of my favorite dishes. Whenever we had a church potluck or school event that we had to bring a dish for I always begged my Mom to make this. I can still remember making it with her! I loved it when she let me put the spoonful’s of cherries on. This dish reminds me of my Mom and how selfless she is.

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Teammate: Ryan Underwood

TEAMTRI Title: CEO

Thankful Recipe: Banana Bread

2 or 3 ripe bananas
1 3/4 cups flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar
1/3 cup margarine or shortening
2 eggs, unbeaten
1/2 cup chopped walnuts

Sift together flour, baking soda, baking powder, salt and sugar. Add to margarine, eggs, nuts and one cup mashed bananas. Lori’s tip: I use all of the mashed banana and add about a tablespoon of water. Bake at 350 degrees for one hour. Makes one regular size loaf.

What are your memories that make you thankful for this dish? Who does this recipe make you thankful for?

This recipe comes from Lori Pankratz. Lori was my first officer coordinator as a student CTSO officer when she was a young alumnus herself. She helped me grow into a leader. Then, 25 years ago she helped me found a company whose purpose was to grow leaders. Lori got this recipe from her Mom that got it from a cookbook gift from when she got married some 60 years ago. Lori would make this and send it to me when I was first starting out in Grandma’s Garage to encourage me and remind me that careful ingredients and love make great things like Banana Bread or leaders.

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Teammate: Dawne Schmidt

TEAMTRI Title: Association Services Manager

Thankful Recipe: STARLIGHT SURPRISE COOKIES

Submitted by Dawne Schmidt as passed down from my mother, Wilma Thompson. This has been a favorite holiday cookie for many decades in my family!

Sift together . . .
3 cups flour
1 teaspoon soda
½ teaspoon salt
Set this mixture aside.

Cream together . . .
1 cup butter
1 cup sugar
½ cup firm packed brown sugar

Blend in to the creamed mixture . . .
2 eggs
2 Tablespoons water
1 teaspoon vanilla
Beat well.

Stir the dry ingredients into the creamed mixture and mix thoroughly. Cover and refrigerate at least 2 hours.

Open 1 package (9 ounces) solid chocolate mint candy wafers. Enclose 1 wafer in about 1 Tablespoon of chilled dough. Can add more flour if dough is sticky and chill a good length of time.

Place formed cookie on greased backing sheet 2 inches apart.

Top each cookie with one walnut half.

Bake in a 375-degree oven for 10 to 12 minutes.
Makes 4½ dozen cookies.

What are your memories that make you thankful for this dish? Who does this recipe make you thankful for?

No matter how many other things my mom had to get done around the holidays, she always found time to make these cookies for us! It was her very special gift to all of us! We thought it was such a fun treat because we would take the walnut off of the top and eat around the outside of the cookie trying to save the hidden chocolate mint wafer in the middle for last!

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Teammate: Paige Gutierrez

TEAMTRI Title: Logistics Specialist

Thankful Recipe: Holiday Baked Beans!

1 large can pork and beans
1 can kidney beans drained
1 can Lima beans drained
1 can garbonza beans drained
1 can chili beans
1 1/2 cup diced green bell pepper
3/4 cup brown sugar
1/2 cup diced onion
1/2 cup ketchup
1/2 teaspoon garlic salt

Mix and bake at 350* for an hour

What are your memories that make you thankful for this dish? Who does this recipe make you thankful for?

The beans complete my holiday meals. We have them every year and they remind me of family and my grandmother.

TEAMTRI Thankful Holiday Recipes, Part 3

During this holiday season, our TEAMTRI family is looking forward to connecting with friends, family and loved ones to enjoy the season. To celebrate this time of year, we’ve asked some of our teammates to share their favorite holiday recipes and for whom they are thankful. Enjoy this multi-part series and feel free to share these recipes with your own loved ones!

Teammate: Sarah Magney

TEAMTRI Title: Association Management Specialist

Twitter Handle: @TEAMTRI_Sarah

Thankful Recipe: Cinnamon Rolls!

Ingredients

Rolls:

1 cup mashed potatoes

1 cup reserved potato water

3/4 cup butter OR margarine

3/4 cup sugar

2 teaspoons salt

1 cup hot water

2 envelopes Fleischmann’s(R) Active Dry Yeast

1/2 cup warm water (100 to 110 degrees F)

2 eggs

8 1/2 cups all-purpose flour, or more if needed

Filling:

1/2 cup butter OR margarine, softened

1 cup sugar

1 1/2 teaspoons Spice Islands(R) Ground Saigon Cinnamon

Icing:

3 cups powdered sugar

6 tablespoons butter OR margarine, softened

1 teaspoon Spice Islands(R) 100% Pure Bourbon Vanilla Extract

5 tablespoons milk, or more as needed

Directions

1. Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.

2. Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.

3. Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.

4. Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.

5. Let rise 30 to 45 minutes until nearly doubled.

6. Bake in preheated 350 degrees F oven for 25 to 30 minutes.

7. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

What are your memories that make you thankful for this dish? Who does this recipe make you thankful for?

We always used to travel to Montana to spend Thanksgiving with family. We would drive over on Wednesday morning, and then wake excitedly at our cousin’s house Thursday morning to the smell of my mom’s cinnamon rolls baking in the oven. She made them every year for us to eat on Thanksgiving morning, and now I make them every year for my kids as well. This recipe reminds me of my family!

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Teammate: Trevor Mullholland

TEAMTRI Title: Event Services Manager

Thankful Recipe: Slow-Cooker Sweet Potatoes with Bacon

Ingredients:

4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 cup frozen orange juice concentrate, thawed
4 tablespoons butter, melted
3 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons cornstarch
1 tablespoon cold water
1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
1 tablespoon orange zest
2 garlic cloves, minced
3 cooked bacon slices, crumbled

Directions:

1. Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 4 igredients in a small bowl. Pour over sweet potatoes, tossing to coat.

2. Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.

3. Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and 1 Tbsp. cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.

4. Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.

What are your memories that make you thankful for this dish? Who does this recipe make you thankful for?

I grew up in a very large family, so holidays have always been less about the food, and more about the company! A typical Thanksgiving for myself consists of 4-5 different meals in different locations. Throughout my childhood, our last stop was always a large hall with my father’s extended family. This dinner was always one where everyone was welcome, and each family member typically invited a few people who they knew were alone over the holiday. Because every year this group was drastically different, the dishes were also always different, and the dish I shared is a random recipe that I found online, because you never know what you would get when you showed up to this dinner (and that was the best part!)

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Teammate: Danielle Tolentino Tuason

TEAMTRI Title: Associate Vice President of Training and Leadership Innovations

Twitter Handle: @TEAMTRI_DTT

Thankful Recipe: Cheesy Potatoes Supreme

Ingredients:

2.25 lbs of Beef, slice into bite size pieces
1/2 cup tomato sauce
½ small cabbage, quartered
1.5 cup of garbanzo beans
5 bananas, sliced
2 medium size potatoes, quartered
1 medium onion, chopped
½ garlic, chopped
Salt and pepper
Sugar

Directions:

Boil the beef in a pot with water, salt and pepper until tender.
You can use a pressure cooker to speed up the cooking time. In a deep pan, heat oil and saute garlic and onion. Put the boiled beef and include about 1 to 1 & ½ cups of the broth. Then add the bananas and potatoes, cover and simmer at least 5 minutes. Then add the tomato sauce and cover again an simmer or a few minutes. Add the garbonzo beans and let it cook for a while then follow the cabbage. Season with salt, pepper and sugar according to your preferred taste. Serve hot and with steamed rice!

What are your memories that make you thankful for this dish? Who does this recipe make you thankful for?

This dish was always prepared by my beloved grandmother “Grandma Inay”. I love this delicious Filipino dish and remember the day when I was able to watch her cook it. She never used exact measurements…she just instinctly knew what to do. And she added extra cabbage for me because that’s the way I like it! Cooking was one of the ways she shared her love with us.

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Teammate: Chris Tuason

TEAMTRI Title: Director of Technology

Thankful Recipe: Potato Dinner Rolls

Persimmon Bread
Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety. If you can’t find Hachiyas, substitute 1 cup of canned pumpkin. Stir any leftover purée into yogurt for a sweet breakfast.

Ingredients
SERVINGS: 8
1/2 cup (1 stick) unsalted butter plus more for pan
3/4 cup all-purpose flour plus more for pan
1/2 cup raisins
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
4 large, very ripe Hachiya persimmons
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs

Directions:

Preheat oven to 350°. Butter and flour a 9x5x3″ loaf pan. Tap out excess flour.

Combine raisins and 2 Tbsp. hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).

In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.

Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.

Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3–4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.

Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.

Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

What are your memories that make you thankful for this dish? Who does this recipe make you thankful for?

We purchased our first home together at the end of September 2016. Our home is filled with about 12 fruit trees, we believe the previous owner was a farmer. One of the trees that produces a large amount of fruits is the hachiya persimmon. We had so many of them, we did not know what to do with them.

After some research, we decided to make persimmon bread for the holidays. It was an instant hit and we made it for all of our family holiday gatherings.

For me, the dish is special because it reminds when we first moved into the house and our first Tuason family holiday celebration!