On October 24, employees at Delta Dental of Colorado came together for the first ever Pinterest Potluck!
Employees were encouraged to dig out their favorite recipes and get cooking. There were 4 submission categories: appetizers, soups/stews/chiles, main dishes and desserts. It turns out we have some really great cooks on staff! We all got to enjoy the yummy food, and now you can try out the coveted recipes yourself. Below you will find recipes for each dish that was made with love for our event. Keep in mind, many of the dishes contain food not so tooth-friendly, so moderation is key!
Maple Pumpkin Cheesecake
1 ¼ cups graham cracker crumbs
¼ cup sugar
¼ cup margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (16-ounce) can pumpkin (about 2 cups)
3 eggs
¼ cup Cary’s Maple Orchards or MacDonald’s Pure Maple Syrup
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon salt
Directions: Preheat oven to 300°. Combine crumbs, sugar, and margarine, press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool. Chill. Top with Maple Pecan Glaze. Refrigerate leftovers.
Maple Pecan Glaze: In saucepan, combine ¾ cup pure maple syrup and 1 cup (1/2 pint) whipping cream; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened, stir occasionally. Add ½ cup chopped pecans.
Southern Living’s Cream Cheese Pound Cake
1 1/2 cups butter, softened
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/8 teaspoon salt
Directions: Preheat oven to 300°F. Use an electric mixer to mix both butter and cream cheese until creamy. Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla. Sift flour and salt and add gradually to the mixer, beating until well blended. Pour batter into a well-greased and floured bundt pan or tube cake pan. Place 2 cups water in an ovenproof container on the rack in the oven next to the cake. Bake cake at 300 for an hour and 45 minutes, or until a toothpick can be removed cleanly. Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.
Creole Chicken Gumbo Soup
1 tablespoon margarine or butter
½ cup chopped green bell pepper
½ cup chopped onion
1 garlic clove, minced small
1 tablespoon all-purpose flour
1 cup water
1 cup chicken broth
1 (14.5 oz.) can no-salt-added whole tomatoes, undrained, cut up
½ cups carrots – sliced
1 ½ cups cubed cooked chicken
¼ cup uncooked small pasta
¼ teaspoon dried thyme pasta
¼ teaspoon dried thyme leaves
1 bay leaf
Dash of gumbo file
Directions: In large nonstick saucepan, melt margarine over medium heat. Add bell pepper, onion, garlic and flour; cook and stir until flour is golden brown. Add remaining ingredients. Bring to a boil. Reduce heat to medium-low; cover and cook 10 minutes. Uncover; cook an additional 10 to 15 minutes or until carrots are tender, stirring occasionally. Remove bay leaf.
Bruschetta with Prosciutto and Peppers
Ciabotta bread – sliced
¼ cup olive oil/ ½ cup melted butter/ garlic salt
4 oz. Prosciutto ham
12 oz. Roasted bell peppers
16 oz. Fresh mozzarella “log”
Fresh basil – chopped
Directions: Brush oil/butter/garlic salt mixture onto bread and toast under broiler; flip over and repeat. Arrange prosciutto ham slices on each piece of bread. Layer roasted red pepper over prosciutto. Layer sliced mozzarella over the red pepper. Heat under broiler until cheese melts.
Red Chile Enchiladas
1 lb. ground beef
¼ cup flour
½ Loma Vista red chile powder
1 lb. cheese
1 packet of corn tortillas
2 teaspoons garlic salt (more to taste)
4 cups water
Chopped onions (optional)
Directions: brown ground beef. If not using lean beef, drain out any excess fat. Mix ¼ cup flour into the ground beef while on the lowest temp. Make sure the meat absorbs all the flour. Mix ½ cup red chile powder into ground beef. Let cook on lowest setting for 1-2 minutes while stirring. Add one cup of water while mixing. Add 1 more cup of water and mix well. Add remaining water and bring chile to boil. Once boiling, reduce to a simmer. Add 2 teaspoons garlic salt (or more to taste). Mix and let simmer 8-10 minutes, stirring occasionally. Gather corn tortillas, shredded cheese, and onions, if using. Preheat oven to 375°F. When chile is ready, dip one corn tortilla in the red chile and lay flat on an oven-scale baking dish. Repeat until entire baking dish floor is covered. Scoop 2-4 ladles full of chile into baking dish. Sprinkle a handful of shredded cheese into the dish. If using, sprinkle onions into the dish as well. Repeat this process until the baking dish is full. Top with extra cheese and pop in the oven for 5-10 minutes or until cheese bubbles.
Delicious Potato Casserole
1 1/2 lb. frozen hash browns
1/4 Cups butter, melted
1 Cups cream of chicken soup
2 Cups sour cream
1 tsp. salt
1/4 tsp. pepper
2 Cups sharp cheddar cheese, grated
1/2 Cups crushed corn flakes
Directions: Defrost potatoes. Add butter to soup, stir until smooth, and add sour cream, salt, and 1/2 Cups cheese. Mix tighter. Pour over potatoes, stir gently, and pour into 9×13 greased dish. Bake at 350 degrees for 30 minutes. Sprinkle flakes on top. Bake 15 minutes longer.
Good Old Wisconsin Squash Casserole
1 lb cooked squash (I like Butternut the best)
1 tbs. sugar
1 egg
1/2 Cups mayonnaise
1/2 Cups grated cheese
1/2 stick margarine
Salt and pepper
Directions: Cover bottom of greased casserole dish with cracker crumbs. Mix all ingredients together with blender. Pour into dish. Top with 1/2 Cup chopped pecans. Bake at 400 degrees for 20 minutes.
Peppermint Chocolate Fudge
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
Dash of salt
½ teaspoon peppermint extract
¼ cup crushed hard peppermint candy
Directions: In heavy saucepan, over low heat, melt chips with Eagle Brand and salt. Remove from heat; stir in peppermint extract. Spread evenly into waxed paper-lined 8-or 9-inch square pan. Sprinkle with peppermint candy. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store covered in refrigerator.
Ginger Cookies
2 ¼ cups flour
2 tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
¾ cup (1 ½ sticks) butter
1 cup brown sugar
1 egg
¼ cup unsulphured molasses
Granulated sugar
Directions: Preheat to 375°F. Stir flour, baking soda, salt, cinnamon and ginger. Cream butter and brown sugar. Add egg, molasses, and flour mixture. Use ¼ cup ice cream scoop to measure, roll in sugar. Put 6 cookies per sheet – bake 1 sheet at a time. Press cookie down slightly. Bake for 12 minutes (turn sheet after 6 minutes). Let cookies cool on baking sheet.
Melt-In-Your-Mouth Iced Pumpkin Cookies
1 cup butter, softened
1 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
½ tsp. ground nutmeg
1 egg
1 tsp. vanilla
2 cups all-purpose flour
1 cup canned pumpkin
Frosting:
¼ cup butter
¼ cups packed brown sugar
2 tsp. milk
1.2 tsp. vanilla
1 ½-2 cups powdered sugar (add until desired consistency)
Directions: Preheat oven to 350°F. In a large bowl, beat the butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Beat until combined. Beat in flour until smooth. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheet. Bake for 10-12 minutes or until tops are set. Cool on wire racks.
For frosting: heat butter in small saucepan with brown sugar until melted and smooth. Transfer to medium bowl. Stir in milk and vanilla. Add powdered sugar until smooth. Spread frosting on cookies and sprinkle with additional cinnamon if desired.
*Makes 18-24 cookies
Bavarian Pear Torte
Crust:
1 cup butter
2 cups flour
2/3 cups sugar
1 tsp. vanilla
Filling:
8 oz. cream cheese
1 egg
¼ cup sugar
1 tsp. vanilla
Topping:
4 cups sliced pears (peeled & covered)
½ cup sugar
Approximately 1-2 tsp. ground ginger
Directions: Prepare crust: Cream butter, sugar & vanilla; blend in flour. Spread mix on bottom and ½” up sides of 10” springform pan.
Prepare Filling: combine cream cheese & sugar; mix well. Add egg & vanilla; mix and pour into springform pan.
Prepare topping: Toss together sugar, cinnamon, ginger, and sliced pears. Arrange pear mixture in a spoke-like pattern on filling. Sprinkle top with slivered almonds.
Bake 450°F for 10 minutes, then 400°F for 15 minutes. Loosen rim of springform pan and cool; serve hot or cold.
Portobello and Goat Cheese Stroganoff
12 ounces extra-wide egg noodles
3 tablespoons unsalted butter
5 portabella mushrooms, stems removed and sliced
1 teaspoon kosher salt
1 bunch green onions, sliced and white bottoms and green tops separated
1 tablespoon all-purpose flour
14 ounces sour cream
4 ounces fresh goat cheese
8 ounces sour cream
½ teaspoon black pepper, freshly ground, plus more for garnish
Directions: Add the noodles to 4 quarts of cold water in a 6-quart pot, cover and place over high heat. Cook to al dente, 18 to 22 minutes, stirring occasionally.
Melt the butter in a 12-inch straight-sided sauté pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Sauté until they darken in color, soften and give off their liquid, 5 to 6 minutes. Add the white bottoms of the green onions and sauté 2 to 3 minutes.
Sprinkle in the flour and stir to combine. Cook until the flour disappears and the fond on the bottom of the pan turns dark brown, about 1 minute. Deglaze with the beef broth. Bring to a simmer and decrease the heat to medium-low. Cook for 10 to 12 minutes, and then add the sour cream, goat cheese and black pepper. Stir to combine, and then partially cover and bring to a simmer to warm through, 2 to 4 minutes.
Drain the noodles, add to the pan and stir to combine. Garnish with the green onion tops and additional black pepper. Serve immediately.
Spinach & Artichoke Baked Pasta
14 ounces of your favorite short pasta (like penne)
1 tablespoon olive oil
1 cup chopped onion
3 cloves minced garlic
1 cup sour cream (*I substituted Greek yogurt)
4 ounces cream cheese (room temperature) (*I used nonfat cream cheese)
¾ cup parmesan cheese
1 package frozen spinach, thawed
13.5 cans artichoke hearts, chopped
1 cup mozzarella
½ teaspoon salt
1 teaspoon pepper
Directions: Preheat oven to 425°F. Cook pasta according to box instructions. Keep ¼ cup of pasta water before you drain cooked pasta. While pasta is boiling, heat oil in pan and cook onions for 8-10 minutes. Add garlic and cook an additional parmesan. In a large bowl, mix sour cream, cream cheese, parmesan, onions and garlic until combined. Add pasta and mix. Stir in spinach and artichokes, ¼ cup of pasta water, salt, pepper and ½ cup of mozzarella. Pour mixture into greased casserole dish and top with remaining mozzarella. Cook 10-15 minutes in oven, or until top is golden brown.
Turkey Chili
20.8 ounces ground turkey
1 red bell pepper, chopped
1 tablespoon chili pepper
1 ½ teaspoons cumin
½ teaspoon oregano
1 cup tomato sauce
1 can whole tomatoes, drained and chopped
1 can black beans
1 can red kidney beans
¼ cup chopped cilantro
½ teaspoon garlic powder
Directions: Brown the ground turkey in a skillet, add chopped pepper, spices. Cook until turkey is no longer pink. Transfer to large crock pot, add tomatoes and tomato sauce. Bring to a boil and simmer for five minutes. Add cilantro and beans and cook for another five minutes. Simmer on low setting for at least an hour. Add shredded cheese as desired.
Tomato Basil Bruschetta
6 Roma tomatoes (chopped)
½ red onion (chopped)
3 cloves garlic (minced)
¼ cup fresh basil (chopped)
¼ cup extra virgin olive oil
2 tablespoon balsamic vinegar
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoon parmesan cheese (grated)
1 French baguette
Combine the first 8 ingredients in a large bowl. Toast the baguette in an oven at 350°F for 5 minutes. Slice the baguette and top with bruschetta, sprinkle parmesan cheese on top.
Sausage-Mushroom Pinwheels
8 ounces crescent dinner rolls (Pillsbury refrigerated, Pillsbury crescent recipe creations refrigerated seamless dough sheet)
2 teaspoons ranch dressing
¼ sausage crumbles
½ shredded cheddar cheese
Directions: Heat oven to 350°F. If using crescent rolls: unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perorations to seal. Spread dressing over each rectangle to edges. Sprinkle each with sausage, cheddar, and cheese.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Cut into wheels. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet.
Cheesy Jalapeño Corn Dip
2 cans sweet corn, drained.
2 jalapeño peppers, seeded and minced (or equivalent of canned or jar version)
2 green onions, chopped
½ cup sour cream (*I substituted Greek yogurt)
½ cup mayonnaise
½ cup shredded Monterey jack cheese
½ cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chili powder
Dash of hot sauce
Salt and pepper to taste
Directions: Preheat oven to 375°F. In medium bowl, mix together mayo, sour cream, spices and hot sauce. Fold in corn, jalapeños, green onions and ¾ cups of blended cheese. Place in a greased 2 quart baking dish, and top with remaining ¼ cup of cheese. Bake for approximately 20 minutes, or until cheese is golden brown and bubbly. Serve with tortilla chips.
Kickin’ Tomato Soup
½ white onion, diced
1 tablespoon minced garlic
2 tablespoons olive oil for pan
Crushed tomatoes
Diced tomatoes
Jalapeños
3 ½ cups vegetable broth
2 cups milk (I used skim)
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon granulated sugar
Basil
Parsley
Parmesan cheese
Directions: In a large pot, drizzle 2 tablespoons olive oil and place over medium heat. Sauté diced onions and garlic until translucent, about 5 minutes. Next, add the tomatoes, vegetable broth and the rest of the ingredients. Simmer for 20 minutes on low heat. Using an immersion blender, blend the soup until thick and smooth (be careful not to burn yourself!) Place soup back in the pot over low heat and continue to simmer for 15 minutes. Finally, taste for spices, add more as desired.
Garnish as desired (more basil, parmesan cheese, or a cheese crisp like I did). To make cheese crisps, place shredded cheese in a small sauté pan over medium heat, cook until cheese is bubble and browned. Take off heat and let cool.
Zuppa Toscana
1 lb. Italian sausage (spicy)
4-6 russet potatoes, chopped
1 onion, chopped
¼ cup real bacon pieces (optional)
2 t. minced garlic
32 ounces chicken broth
16 chopped kale or Swiss chard
1 cup heavy whipping cream
2 t. flour
Directions: Put brown sausage links in sauté pan. Cut links in half lengthwise, then cut slices. Place sausage, chicken broth, garlic, potatoes, and onion in slow cooker. Add just enough water to cover the vegetables and meat. Cook on high 3-4 hours (low 5-6) until potatoes are soft. 30 minutes before serving. Mix flour into cream, removing lumps. Add cream and kale to the crockpot, stir. Cook on high for 30 minutes or until broth thickens slightly. Add salt, pepper and cayenne to taste.
German Chocolate Bar
3 cups pecan halves and pieces
1 ¾ cups all-purpose flour
¾ cups powder sugar
¾ cups cold butter cubed
¼ cups unsweetened cocoa
1 ½ semisweet chocolate morsels
¾ cups firmly packed brown sugar
¾ cups light corn syrup
¼ cups butter melted
3 large eggs lighten beaten
1 cup sweetened flaked coconut
Directions: Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes, or until lightly- toasted and fragrant, stirring halfway through. Line bottom and sides of a 13×9 inch pan with heavy-duty foil allowing 2 to 3 inches to extend over sides. Lightly grease foil.
Pulse flour and melt 3 ingredients in a food processor 5 or 6 times, or until mixture resembles coarse meal. Press mixture on bottom and ¾ inch cup sides of prepared pan. Bake crust at 350°F for 15 minutes. Remove from oven, and sprinkle chocolate morsels over crust. Cool completely on a wire rack about 30 minutes.
Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans and spoon into prepared crust. Bake at 350°F for 25 to 30 minutes, or until golden and set. Cool completely on wire rack (about 1 hour). Lift baked bars from pan using foil sides as handles. Transfer to a cutting board and cut into bars.