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Supplemental Health Care #BestHolidayEver Cookbook

First, we would like to thank everyone that sent us a recipe. So much of the joy that is shared during the holidays happens at the dinner table. It almost doesn’t matter what is being served as long as you’re with loved ones, almost. Here is a small collection of delicious treats straight from the Supplemental Health Care family. Bon appetite!
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First, we would like to thank everyone that sent us a recipe. So much of the joy that is shared during the holidays happens at the dinner table. It almost doesn’t matter what is being served as long as you’re with loved ones, almost. Here is a small collection of delicious treats straight from the Supplemental Health Care family. Bon appetite!

 

Drinks

Cranberry Punch
Chef: Jennifer Allen

Ingredients:
1 part triple sec liqueur
2 parts vodka
3 parts cranberry juice
6 parts ginger ale
2 parts orange juice (concentrated)
Cinnamon Allspice
Nutmeg
Sugar
1 Orange (sliced)

Directions:
Add ingredients to a punch bowl and stir. Slowly stir in orange juice concentrate as it melts. Add spices to taste, and garnish with orange slices!

 

Sides

6-Ingredient Fancy Mac N Cheese
Chef: Ashley Lummus Bowlin

Ingredients:
1 (12 ounce) package macaroni noodles
1 egg
2 cups milk
2 tablespoons butter
2 1/2 cups shredded cheddar cheese
1 cup Havarti cheese

Directions:
Preheat oven to 350° F. Lightly grease a 2-quart baking dish. Cook macaroni noodles. Whisk egg and milk together, then add melted butter and cheese. Stir well. Place noodles in baking dish. Pour cheese mixture over noodles and mix well. Bake uncovered, for 30 to 40 minutes, or until the top is brown.

 

Simple Green Bean Casserole
Chef: Patrick Haire

Ingredients:
1 can of Condensed cream of mushroom soup
¾ cup of milk
Black pepper
4 cups of cooked cut green beans
2 cups of crispy fried onions

Directions:
Mix the soup and milk in a 1 and ½ quart baking dish. Stir in the green beans and season with the black pepper. Sprinkle some of the onions on top and put in the oven at 350 degrees for 30 minutes. Stir everything together, cover the top with onions and put back in the oven for about 5 minutes.

 

Grandma's Baked Corn
Chef: Nicole Collins

Ingredients:
1 cup milk
2 eggs 
1/2 cup sugar
2T butter
2T flour
1 1/2 cans corn drained or frozen

Directions:
Mix together all ingredients. Bake at 375 degrees in greased uncovered dish 40 to 50 minutes.

 

Main Course

Baked Pasta with Sausage and Spinach
Chef: Amanda McIver

Ingredients:
Olive oil spray
1/2 cup grated Pecorino Romano
8 Oz fat-free ricotta
8 Oz part-skim mozzarella, shredded
14 Oz uncooked sweet Italian chicken sausage, removed from casing
12 Oz high-fiber or low carb rigatoni pasta
1 tsp olive oil
2 cloves smashed garlic, roughly chopped
10 Oz package frozen chopped spinach, thawed and squeezed of excess liquid
Salt and fresh black pepper
4 cups quick marinara sauce

Directions:
Preheat the oven to 375°. Spray a 9- x13-inch baking dish with olive oil spray. 
Bring a large pot of salted water to a boil.
In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside. Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute. Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes.
When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.
Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.

 

Dessert

Chocolate Peanut Butter Pie
Chef: Susan Hoch

Ingredients:
1/2 cup peanut butter
1/2 cup caramel syrup
1 extra large graham cracker pie crust 
1 large box instant chocolate pudding
1 large tub of cool whip
Chocolate sprinkles

Directions:
Fluff the peanut butter and the caramel syrup together and microwave for 20 seconds to soften. Spread the mixture into the bottom of the pie crust. Make the chocolate pudding according to the pie instructions on the box. Mix pudding with 3/4 of the cool whip. Pour mixture over the peanut butter and caramel in the pie crust. Put the remaining cool whip on the top and add chocolate sprinkles.

 

If you enjoy any of these during your holiday celebrations let us know about it on our Facebook Page. We would also love to hear about your favorite holiday food tradition. If you want to send us a recipe to be included in our cookbook, we would be happy to have it. On behalf of everyone at Supplemental Health Care, we hope you have the #BestHolidayEver.