Copper State Cook Book

favorite
recipes
FROM OUR KITCHENS TO YOURS

contents
4 appetizers
8 soups
11 sides
16 main dishes
25 desserts
43 drinks
.......................................................................

Maryland Crab Cakes
appetizers
Drain crab meat and place in a bowl. Remove shells, being
careful not to break up the meat. (Genuine backfin lump
crab meat should have few, if any, shells.) In a separate
bowl, mix together egg, mayonnaise, parsley, Worcestershire
sauce, mustard, salt and pepper. (Cold Mustard Sauce)
Gently fold breadcrumbs into crab meat with rubber spatula.
Fold egg mixture gently into crab meat without breaking
up the meat. Refrigerate mixture for one hour. Form mixture
into 8 crab cakes, approximately 2½ inches wide and
¾ inch thick each. Place cakes on a foil-covered baking
sheet that has been brushed lightly with olive oil. Brush the
cakes lightly with olive oil or melted butter. Cakes may be
refrigerated until ready to broil and serve. To serve, broil
cakes for 10 to 12 minutes or until golden brown. Garnish
with Cold Mustard Sauce.
Submitted by Alex | Marketing
...............................................................................
1 pound Maryland backfin
lump crab meat, canned,
pasteurized
1 egg, beaten
5 tablespoons mayonnaise
1 tablespoon, fresh parsley,
chopped
2 teaspoons Worcestershire
1 teaspoon yellow prepared
mustard
1 teaspoon salt
¼ teaspoon white pepper
½ cup bread crumbs
2 tablespoons olive oil or
melted butter
5

Easy Cranberry Brie Bites
Cranberry Salsa
over Cream Cheese
All-purpose flour, for dusting
the dough and cutting board
1 8 ounce tube crescent
dough
1 8 ounce wheel of brie
cheese
1 cup whole berry cranberry
sauce (not jellied)
Fresh rosemary sprigs
6
...............................................................................
Preheat oven to 375° degrees. Spray a mini muffin tin with
cooking spray. Spread a little flour out onto your counter.
Then roll out crescent roll dough and pinch seams together.
Cut crescent roll dough into 24 equal-sized squares. Place
squares into muffin tin slots. Cut brie into small pieces and
place inside the crescent dough squares. Top with a
generous spoonful of cranberry sauce, and a little sprig of
rosemary. Bake until the crescent dough is a light golden
brown (about 15 minutes). Then serve warm.
Submitted by Donna B. | Lending
Place all of the ingredients (except cream cheese) in a food
processor and pulse until desired consistency. Chill in the
fridge for a couple of hours (preferably overnight) to allow
the salsa flavors to blend. Serve over cream cheese and
with crackers. This makes enough to cover two blocks of
cream cheese. Some people prefer to spread the cream
cheese on a serving dish with the salsa on top. Add larger
chunks of cranberry and cilantro sprigs to dress it up and
make a little more festive.
Submitted by Shelley | Mortgage Team
“The only time to eat
diet food is while you’re waiting
for the steak to cook.”
...............................................................................
12 ounces fresh cranberries
1 cup granulated sugar
(add more to taste)
1 jalapeño, seeded and
chopped coarsely
(leave the seeds in if you
like it spicy)
½ cup cilantro
4 green onions
2 tablespoons lime juice
Pinch of salt
2 8 ounce packages of cream
cheese
– Julia Child 7

Cheese-Potato Soup
soups
Combine vegetables and bouillon cubes with enough
water to cover. Bring to a boil and cook until tender. In a
saucepan cook milk, flour, and margarine until thickened,
then stir in cheese. Stir and cook until cheese is melted,
then add to vegetables. Season to taste. Heat almost to a
boil and serve.
Submitted by Lenore | Marketing
“If God had intended us to
follow recipes, He wouldn’t have
given us grandmothers.”
...............................................................................
1 carrot, shredded
1 onion, diced
4 potatoes, chopped
2 cups Velveeta cheese,
chopped
3 chicken bouillon cubes
1 stick margarine
3 tablespoons flour
3 cups milk
Salt and pepper to taste
– Linda Henley 9

White Chicken Chili
1½ pounds boneless, skinless
chicken breasts
1 large Spanish onion
2 tablespoons oil
Garlic powder (optional)
2 4 ounce cans mild green
chilies
1 28 ounce can chicken broth
2 tablespoons cumin
2 tablespoons oregano
1 tablespoon cayenne
pepper
3 shots hot sauce
1 48 ounce can white beans
(i.e. Great White Northern)
10
...............................................................................
Bake chicken in oven for approximately 30 minutes. In
chili pot, sauté onion in oil until translucent. Coat onions
with later of garlic powder, sauté. Recoat onion with layer
of garlic powder, sauté more. Add chopped green chilies.
Add chicken broth, cumin, oregano, cayenne pepper, and
hot sauce. Stir. When chicken is done, add beans (do not
drain) and cubed chicken to pot. Cover and bring to a boil.
Reduce heat and simmer for 1 hour.
Submitted by Lenore | Marketing
sides

Cauliflower Stuffing
Creamy Corn Dish
4 tablespoons butter
1 onion, chopped
2 large carrots, peeled and
chopped
2 celery stalks, chopped or
thinly sliced
1 small head cauliflower,
chopped
1 cup (8 ounce) package
baby bella mushrooms,
chopped
Kosher salt
Freshly ground black pepper
¼ cup freshly chopped
parsley
2 tablespoons freshly
chopped rosemary
1 tablespoon freshly chopped
sage (or 1 teaspoon ground
sage)
½ cup low-sodium vegetable
or chicken broth
...............................................................................
In a large skillet over medium heat, melt butter. Add onion,
carrot, and celery and sauté until soft, 7 to 8 minutes. Add
cauliflower and mushrooms and season with salt and
pepper. Cook until tender, 8 to 10 minutes more. Add
parsley, rosemary, and sage and stir until combined. Pour
over broth and cook until totally tender and liquid is
absorbed, 10 minutes.
Submitted by Donna B. | Lending
Heat oven to 350 degrees. Combine corn, butter, and
cream cheese in a bowl. Once ingredients are mixed
together, add 2 tablespoons of the juice from the jalapeño
peppers. Mix it. Add salt and pepper. Place mixed
ingredients into a baking pan and add the jalapeño
peppers on top of the mix and cover with foil. Place the
dish in the oven for 20 minutes.
Submitted by Paola | GCU Branch
“I come from a family where gravy
is considered a beverage.”
4 cans of corn
½ stick of butter
2 8 ounce packages cream
cheese, softened
1 can (7 ounces) of green
pickled sliced jalapeño
peppers
Salt
Pepper
12 – Erma Bombeck
13
...............................................................................

Curry Spiced Squash
Party Potatoes
1 medium-large butternut
squash (approx. 2 pounds)
2 tablespoons oil
2 teaspoons curry powder,
adjust to taste
1 teaspoon salt
¼ teaspoon pepper
...............................................................................
Preheat oven on convection setting to 425 degrees. Cut
the squash in half lengthwise and scoop out seeds. Peel
the squash with a vegetable peeler. Cut the squash into
cubes and toss with oil and spices. Bake in the oven
40 to 50 minutes, stirring the squash at the halfway mark.
Submitted by Christina | Financial Wellness
“Cookery is not chemistry.
It is an art. It requires instinct
and taste rather than exact
measurements.”
Mix all together in 13 x 9 baking dish. Bake at 325 degrees
for 1½ to 2 hours.
Submitted by Levi | Support Services
2 bags of frozen cubed
hashbrowns
1 16 ounce carton sour cream
1 can cream of chicken soup
1 stick of butter
1 16 ounce bag of cheddar
cheese
Salt and pepper to taste
14 – Marcel Boulestin
15
...............................................................................

Slow Cooker Cajun
Chicken Alfredo
main dishes
Pat chicken breasts dry and season with salt, pepper and a
sprinkle of garlic powder. Heat olive oil over high heat and
quickly sear chicken breasts on both sides. Add chicken
breasts, sausage, heavy cream, chicken broth, butter, garlic
cloves and ½ teaspoon of kosher salt, cajun seasoning
and several turns of freshly ground black pepper to slow
cooker. Cook on low for about 4 hours or high for 2 to 3
hours, until chicken has reached 165 degrees. Remove
chicken from slow cooker and set aside to cool and slice.
Stir in ½ cup of hot water and uncooked penne pasta,
cover and cook on high for about 30 minutes. Just until
pasta is tender. Once pasta is tender, stir in parmesan
cheese, sliced chicken and additional salt and black
pepper to taste.
Submitted by Stephanie | Marketing
“There is no such thing
as a little garlic.”
...............................................................................
1 tablespoon olive oil
1 pound chicken breasts
1 pound smoked sausage
sliced into 1 inch pieces
3 cups of heavy cream
4 cups of low sodium chicken
broth
4 tablespoons butter
2 tablespoons coarse cajun
seasoning
2 cloves garlic smashed
1 pound of uncooked penne
pasta
½ cup hot water
8 ounces freshly shredded
parmesan cheese about
2½ cups
Kosher salt and black pepper
Garlic powder
– Anonymous 17

Glazed Stuffed
Chicken Breasts
8 boneless skinless chicken
breasts
2 8 ounce packages sliced
fresh mushrooms
¼ cup butter
1 8 ounce package cream
cheese, softened
½ cup packed brown sugar
½ cup brown mustard
½ cup chopped pecans
18
...............................................................................
Rinse chicken, pat dry. Pound to ¼ inch thickness between
sheets of waxed paper. Sauté mushrooms in butter for
5 to 10 minutes or until tender; drain if watery. Melt cream
cheese in a saucepan over low heat. Mix cream cheese
and mushrooms together. Place ¼ cup mushroom mixture
in the center of each chicken breast. Fold the sides to
overlap at the center; secure with wooden picks. A little
filling may ooze out. Arrange the chicken rolls in a
9 x 13 inch baking dish. Combine the brown sugar and
mustard in a saucepan over low heat; cook until liquid,
stirring constantly. Drizzle the mustard mixture over the
chicken. Sprinkle with pecans. Bake at 350 degrees for 30
minutes or until chicken is cooked through. Serve with rice.
Yield: 8 servings.
Submitted by Margarite | Human Resources
“I can’t stand people that do not
take food seriously.”
– Oscar Wilde

Homemade Chicken
Shawarma
1 pound boneless skinless
chicken breasts (2 large
breasts)
1 pound boneless skinless
chicken thighs (4 large
thighs)
6 tablespoons extra virgin
olive oil divided
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon allspice
¾ teaspoon turmeric
¼ teaspoons garlic powder
¼ teaspoons cinnamon
1 pinch cayenne
Salt and black pepper
Nonstick cooking oil spray
...............................................................................
Marinade
Slice the chicken breasts into 5 to 6 pieces each and the
thighs into 3 to 4 pieces each. Place them in a marinating
dish or large plastic zipper bag. In a small bowl, whisk
together ¼ cup olive oil, the spices, ¾ teaspoon salt and
¼ teaspoon black pepper (if you are salt sensitive, use
½ teaspoon of salt). Pour the spice marinade over the
chicken pieces. Stir with a spoon till all the chicken pieces
are evenly coated in the marinade. Cover the marinating
dish with plastic wrap, or close the zipper bag. Place
chicken in the refrigerator and let it marinate at least 1 hour,
up to overnight.
Cooking
Preheat oven to 400 degrees. Spray the baking sheet
with nonstick cooking oil. Place the chicken pieces on the
sheet, evenly spaced. Place the chicken in the oven. Let it
roast for about 15 minutes until cooked through, turning the
chicken pieces once with tongs halfway through cooking.
Take chicken out of the oven and let it cool slightly. Use a
sharp knife to slice the meat into small, thin shawarma-like
pieces. Heat 1 tablespoon of oil in a skillet on the stovetop
over medium. Pour half of the chicken into the skillet and
sauté for 3 to 4 minutes until the smallest pieces of chicken
turn brown and crisp. Season with additional salt and
pepper to taste, if desired. Remove the cooked chicken
from the skillet. Heat another 1 tablespoon of oil and sauté
the remaining chicken in the same way. Serve warm. Goes
great with toum – a creamy Middle Eastern garlic sauce –
or tahini sauce.
Submitted by Shelley | Mortgage Team
“Cookery is not chemistry.
It is an art. It requires instinct and taste
rather than exact measurements.”
20 – Marcel Boulestin
21
...............................................................................

Lemon and Pea Alfredo
1 pound fusilli con buco or
other long pasta
3 tablespoons unsalted butter
1 garlic clove, minced
2½ cups freshly grated
parmigiano-reggiano, plus
more (optional) for serving
1 cup mascarpone cheese,
at room temperature
2 teaspoons grated lemon
zest
1½ cups frozen peas, thawed
1 tablespoon freshly
squeezed lemon
1 teaspoon pink peppercorns
ground
...............................................................................
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until just under al dente, 10 to 11
minutes. Meanwhile, once you’ve added the pasta to the
boiling water, heat a large straight-sided skillet over
medium heat. Add the butter to the hot pan. When the
butter is melted, add the garlic and cook, stirring often, until
soft and fragrant, about 1 minute. Add ½ cup of water from
the pasta pot and reduce the heat to low.
When the pasta is ready, transfer it to the pan with the
sauce using tongs; reserve the pot of cooking water.
Raise the heat to medium and sprinkle 1½ cups of the
parmigiano-reggiano onto the plain pasta. Stir with 2
wooden spoons to combine. Add the mascarpone, lemon
zest and ¾ teaspoon salt. Toss well to coat, adding
additional hot pasta water as needed to thin the sauce and
to finish cooking the pasta. Add the peas, lemon juice and
the remaining 1 cup of parmigiano-reggiano.
Toss well to combine, adding pasta water as needed to
thin the sauce to your desired consistency; you will
probably use close to 1½ cups pasta water total. Sprinkle
with the ground pink peppercorns and additional
parmigiano-reggiano, if desired.
Submitted by Rhiann | Account Recovery
“When baking, follow
directions. When cooking,
go by your own taste.”
22 – Laiko Bahrs
23
...............................................................................

Ham Pie
1½ pounds pizza dough
Cold cuts sliced from grocer
Deli:
½ pound Mortadella
½ pound Ham
½ pound Munster cheese
½ pound shredded
Mozzarella cheese
1 egg (yolk only)
Flour (to roll out pizza dough)
24
...............................................................................
Roll out pizza dough like you’re making a pizza. Place
deli meats and cheese layer by layer spread out to cover
dough. Roll up and shape into a horseshoe. Put the seam
side down on a greased cookie sheet. Baste the outside of
dough with egg yolk. Bake at 350 degree oven for about
50 to 60 minutes.
Submitted by Eileen | Anthem Branch
“One cannot think well, love well,
sleep well if one has not dined well.”
– Virginia Woolf
desserts

Banana Pudding
Poke Cake
Caramel Popcorn
1 box yellow cake mix
Ingredients needed to
make cake: eggs, oil and
water
2 3.4 ounce packages
instant banana pudding
4 cups milk
1 8 ounce tub frozen
whipped topping
(COOL WHIP) thawed
20 vanilla wafers crushed
...............................................................................
Prepare cake mix according to package directions for a
9 x 13 cake. Once cake comes out of the oven, allow it
to cool for just a couple of minutes. Then, with a wooden
spoon handle, begin poking holes in the cake. You want
the holes to be big enough so that the pudding has plenty
of room to get down in there. Be sure to poke right down
to the bottom of the cake. In a bowl, whisk together instant
pudding mix with 4 cups milk. Stir until all the lumps are
gone. Pour pudding over cake. Taking care to pour it right
into the holes as much as possible. Spread it all out and
using the back of the spoon, gently push pudding down
into the holes.
Put the cake into the fridge to set and cool (about 2 hours).
Once your cake has completely cooled, spread on
whipped topping. Crush the vanilla wafers. Leave some of
the pieces big. It’s nice to have a bit of a crunch when you
eat the cake. Spread crushed wafers onto the top of the
cake before serving.
Submitted by Donna B. | Lending
Melt butter; add brown sugar and Karo syrup. Bring to boil.
Boil 5 minutes, stirring constantly. Remove from heat; add
vanilla, baking soda, and salt. Stir well and pour over
popcorn. Bake at 250 degrees for 30 minutes and stir up
from bottom after 15 minutes.
Submitted by Lenore | Marketing
“Anyone who thinks they’re too
grown up or too sophisticated
to eat caramel corn, is not
invited to my house for dinner”
4 bags popcorn or 5 to 6 cups
2 cups brown sugar
½ pound butter or margarine
½ cup light Karo syrup
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
26 ― Ruth Reichl
27
...............................................................................

Cannoli Dip
Chocolate Covered
Marshmallows
15 ounces Ricotta cheese,
strained*
8 ounces Mascarpone cheese
2/3 cup powdered sugar, plus
more for dusting if desired
½ cup heavy cream**
½ cup mini semi-sweet
chocolate chips (chopped
pistachios would also
be good)
...............................................................................
In a mixing bowl using a spatula, blend together Ricotta and
Mascarpone cheese, while pressing mixture along bottom
of bowl to smooth mixture. Fold in powdered sugar. In a
separate mixing bowl, whip heavy cream until stiff peaks
form. Add half of whipped cream to Ricotta mixture and
fold until combined, then add remaining half and fold
until combined. Fold in chocolate chips, reserving 1 to 2
tablespoons to garnish. Serve topped with remaining
chocolate chips, dusted lightly with powdered sugar if
desired and serve with graham crackers, strawberries, cannoli
chips or fried flour tortilla chips dusted lightly with cinnamon.
Notes:
* To strain I simply lay the ricotta over several layers of
paper towels, then wrap and squeeze to remove
excess moisture. You want to remove enough moisture
that the Ricotta should hold it’s shape pretty well so you
may want to do this step twice.
** If you don’t want the dip fluffy you can reduce the
amount of heavy cream or even omit it (which will give it
a texture closer to a traditional cannoli filling).
Using a double boiler OR microwaveable bowl, melt
chocolate. Prepare a bowl with sprinkles. Use a fork or
skewer to attach marshmallows and dip in chocolate, then
roll in sprinkles. Allow to cool (or eat immediately!)
Submitted by Loreto | Encanto Branch
“Food should be fun.”
Chocolate for melting
1 bag medium marshmallows
Sprinkles
28 Submitted by Rhiann | Account Recovery
– Thomas Keller
29
...............................................................................

Classic Gingerbread
Cookies
1 cup butter (2 sticks), at
room temperature (salted
or unsalted)
1 cup granulated white sugar
1 egg
1 cup light or dark molasses
(do not use blackstrap or
cooking molasses)
2 tablespoons white vinegar
5 cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
30
...............................................................................
Cream butter, adding sugar gradually. Beat until well
combined and light and fluffy, about 3 minutes. Beat in
egg, molasses, and vinegar. Sift all of the dry ingredients
together and then blend sifted dry ingredients into the
wet ingredients, working in a few batches, stirring after
each addition. The dough should come together when
you press it in your hands but not very crumbly. Divide the
dough into two even pieces, wrap each piece of dough in
plastic wrap, and refrigerate for 30 to 90 minutes. When
the dough is done chilling, preheat oven to 350 degrees.
Working in sections, roll the dough to ½ inch thick on a
floured surface; cut into desired shapes. Place shapes on a
baking sheet lined with parchment paper or a baking mat.
Gather and re-roll “scraps” of dough as needed, using all of
the dough. Bake at 350 degrees for 9 to 11 minutes. Let the
cookies cool on the pan for 5 minutes, and then move to a
cooling rack. Repeat with remaining dough. Leave plain
or decorate!
Submitted by Stephanie | Marketing

Cream Cheese
Pumpkin Roll
Death by Chocolate
3 eggs
1 cup sugar
2/3 cup pumpkin
½ tsp cinnamon
¾ cup flour
1 teaspoon baking soda
Chopped nuts (optional)
For Filling:
2 tablespoons butter
8 ounces cream cheese
¾ teaspoon vanilla
...............................................................................
Beat eggs, sugar, and pumpkin. Add dry ingredients and
beat. Grease a 10 x 15 inch cookie sheet (with ½ inch
sides); put a sheet of wax paper on the cookie sheet and
grease again. Pour batter into pan and sprinkle with nuts.
Bake at 375 degrees for 15 minutes. Invert immediately
onto dish towel coated with powdered sugar. Roll towel up
(pulling wax paper off first). Cool this way completely.
Beat filling ingredients well with mixer. Unroll cooled cake;
remove towel. Spread filling on cake and re-roll. Wrap and
refrigerate or freeze. Slice to serve.
Submitted by Lenore | Marketing
Make pudding and brownies (as directed on package).
Refrigerate pudding overnight. Cool brownies, poke holes
using a fork then drizzle Kahlua (or Bailey’s Irish Cream).
Refrigerate overnight.
In morning, assemble: Cut brownies into squares. Placing
layer after layer of brownies, pudding, Cool Whip and some
crushed Heath bars into a medium size glass decorative
bowl (or clear plastic bowl). End topping with Cool Whip
and crushed Heath bar.
Submitted by Eileen | Anthem Branch
“Anything is good
if it’s made of chocolate.”
1 box brownie mix
1 box (5.9 ounces) chocolate
pudding
8 ounces Cool Whip
1 package Heath bars
(crushed) find in the baking
aisle
1/8 cup Kahlua or Baileys Irish
Cream
– Jo Brand
32 33
...............................................................................

Forgotten Cookies
Harvest Hash Chex Mix
2 eggs (whites only)
2/3 cup sugar
1 cup chopped nuts (optional)
6 ounces semi-sweet or dark
chocolate chips
...............................................................................
Preheat oven to 350 degrees. Line two large cookie
sheets with aluminum foil. Beat two egg whites until fluffy,
add 2/3 cup of sugar. Beat until stiff, like meringue. Fold in 1
cup of chopped nuts. Fold in 6 ounces of chocolate chips.
Drop on the foil lined pan with a spoon (about a teaspoon
or so of batter). Put pans in oven and turn off. Leave in the
oven overnight. Enjoy cookies the next morning!
Submitted by Jen | Marketing
“Forgetfulness is a form
of freedom.”
Preheat the oven to 275 degrees. Melt the butter in the
microwave in medium bowl or measuring cup. Add the
brown sugar and vanilla extract and whisk well until
combined and dissolved. In a VERY large bowl, add the
Chex cereal, pretzels and Bugles. Pour the sauce over the
cereal mixture and toss gently until evenly coated. Line two
large baking sheets with parchment paper. Divide mixture
on the two baking sheets and spread in even layers. Bake
for 45 minutes, stirring every 15 minutes. Remove from the
oven and allow it to cool. Then add it to a large bowl, along
with the candy corn, pumpkins and Reese’s Pieces. Toss to
combine. Store in airtight container.
Submitted by Rhiann | Account Recovery
Sauce:
¾ cup butter melted
¾ cup brown sugar packed
2 tablespoons vanilla extract
Mix:
1 box Rice Chex
(365 grams/12 ounces)
1 bag Bugles
(213 grams/7 ounce bag)
4 cups pretzels
1 heaping cup candy corn
1 heaping cup candy corn
pumpkins
1 bag Reese’s Pieces
(230 grams/8 ounces)
34 ― Kahlil Gibran
35
...............................................................................

Natilla
4 cups whole milk
8 ounces panela (or 1 cup
packed light or dark brown
sugar, plus 1 tablespoon
molasses)
2 to 3 cloves
3 to 4 cinnamon sticks
½ teaspoon baking soda
½ teaspoon salt
¾ cup cornstarch
2 tablespoons butter
Optional: 1 cup coconut (frozen
or fresh, shredded)
1 teaspoon vanilla
Optional: ¾ cup chopped nuts
and/or ½ cup raisins
...............................................................................
Place the cornstarch in a small bowl. Slowly whisk in 1 cup
of the milk (or more if needed) until cornstarch is well
incorporated and you have a smooth mixture. Pour the
remaining milk into a heavy saucepan. The cornstarch has
a detectable flavor at first, which goes away once the
natilla is thoroughly cooked. Grate the panela and add it to
the milk mixture (or add the brown sugar and molasses).
Add the baking soda, cinnamon sticks, and salt. Whisk to
mix well. Heat the milk-sugar mixture over medium-low
heat, stirring, and bring just to a boil. Take out the
cinnamon sticks and cloves. Whisk in the milk-cornstarch
mixture and continue to cook, stirring constantly, until it
starts to thicken. Stir in the coconut, if using. Cook the
mixture until has thickened enough that you can see the
bottom of the pan for several seconds when you stir (do
not let it come all the way to a boil), about 10 to 12 minutes.
Stir constantly so that the cornstarch doesn’t clump, and
the mixture doesn’t burn. Add raisins and/or nuts if desired,
and remove from heat. Stir in the butter and vanilla.
Pour the mixture into a greased 8-inch square glass pan or
in any greased mold. Refrigerate until firm. Sprinkle
natilla generously with powdered sugar. Cut into 3-inch
rectangular pieces to serve.
Submitted by Natalia | Retail Solutions Center
“The preparation of good food is
merely another expression of art,
one of the joys of civilized living.”
36 – Dione Lucas”
37
...............................................................................

Nick’s Chocolate Pie
No-bake Creamy
Pumpkin Pie
½ cup butter, melted
1 cup sugar
½ cup flour
2 eggs, slightly beaten
1 teaspoon vanilla
½ cup walnuts (optional)
¾ cup chocolate chips
...............................................................................
Mix ingredients in order as listed. Pour into an unbaked pie
shell, 9 inch. Bake at 350 degrees for 30 minutes.
Submitted by Lenore | Marketing
Stir together pumpkin puree, pudding mix, milk, and
pumpkin pie spice. Stir until no lumps remain. Carefully fold
in Cool Whip. Spread pumpkin mixture in prepared crust.
Chill at least 3 hours or until it sets enough to slice. Serve
with whipped cream.
Submitted by Christina | Financial Wellness
“Without ice cream, there would
be darkness and chaos.”
1 cup canned pumpkin
1 3.4 ounce box instant
vanilla pudding
½ cup cold milk
2 teaspoons pumpkin pie
spice
8 ounces Cool Whip
1 (9-inch) graham cracker
crust (store-bought or
homemade)
Whipped cream for serving
38 – Don Kardong
39
...............................................................................

Cake:
1½ cups granulated sugar
1 cup softened butter
3 room temp eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ginger
½ teaspoon allspice
(You can substitute the
4 spices above for
1 tablespoon of Pumpkin Pie
Spice)
1½ cups pumpkin puree
...............................................................................
Pumpkin Cake with
Chocolate Ganache
Cake:
Preheat oven to 350 degrees. Cream together butter and
sugar until fluffy, then beat in the eggs one at a time and
make sure you scrape the sides of the bowl down after
each egg. Once all the eggs are in add the vanilla.
In a separate bowl combine flour, baking soda, baking
powder, salt and spices. Once all combined, combine dry
ingredients with wet ingredients. Once wet and dry
ingredients are combined fold in the pumpkin puree. Use
two cake pans of the same side and divide the batter
equally. Bake in the oven for 35 to 40 minutes or until knife
comes out clean from the center of each cake. Once done
allow cake to cool then remove cake from pans and allow
to cool further on a cooling rack.
Cream cheese:
While cake is cooking on cooling rack cream together the
butter and cream cheese. Once creamed add in the vanilla
then mix in the powdered sugar until the mixture is stiff but
spreadable.
Once the cakes are cooled completely place one cake
on the bottom and spread the cream cheese on top then
place the second cake on top of the cream cheese.
Ganache:
Make ganache right before you are ready to use it on the
cake. Start by heating the heavy cream in a saucepan until
it is slightly simmering. Place your chocolate chips in a
container that allows you to easily pour from like a large
measuring cup or flexible bowl. Once your chocolate chips
are in the container pour the heavy cream over the
chocolate chips and let rest for 2 minutes. After resting
gently whisk the cream and chocolate together until it
looks glossy. Once done pour chocolate ganache over
cake starting from the center. Once the ganache hardens –
15 minutes, slice cake and enjoy!
Submitted by Kaitlin | Solutions Center
Cream cheese frosting:
½ cups softened butter
4 ounces softened cream
cheese
½ teaspoon vanilla extract
1 cup powdered sugar
Chocolate Ganache:
1 cup heavy cream
10 ounces semi-sweet
chocolate chips
40 41
...............................................................................

Poppy Seed Bread
1 loaf french bread
1 stick of softened butter
1 tablespoon dry mustard
1 tablespoon poppy seeds
1 package swiss cheese
slices
42
...............................................................................
Mix butter, mustard and poppy seeds together. Set aside.
Slice loaf into ¼ inch slices without slicing all the way
through. Put one slice of cheese in between each slice.
Cover entire loaf with butter mixture. Bake at 350 degree
10 to 20 minutes or until light brown.
Submitted by Levi | Support Services
“Everything you see I owe
to spaghetti.”
– Sophia Loren
drinks

Irish Creme
Christmas Wassail
3 eggs
1 can sweetened condensed
milk
1 pint half & half
1 cup whiskey
1/3 cup light rum
1 teaspoon vanilla
½ tablespoon chocolate syrup
...............................................................................
Blend all ingredients in blender for 30 seconds.
Refrigerate. (Omit run and whiskey for alcohol-free version)
Submitted by Lenore | Marketing
Life expectancy would grow by
leaps and bounds if green vegetables
smelled as good as bacon.
Combine all ingredients in a large pan. Bring to simmer
over medium-low heat. Reduce heat and continue
simmering for 45 minutes. Ladle into cups or mugs
and enjoy!
I like to use frozen orange juice concentrate for an added
kick. I cook in the crock pot and let simmer until the smell
fills the room. Then add whole cranberries and slices of
oranges for decoration.
Submitted by Shelley | Mortgage Team
8 cups apple cider
2 cups orange juice
½ cup lemon juice
4 whole cinnamon sticks
12 whole cloves or 1 teaspoon
ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
Optional: Citrus or Peach
flavored vodka
44 – Doug Larson
45
...............................................................................

Thank You
...............................................................................
I’m thinking this page should have a paragraph about
the Cookbook Project and a thank you to all the
contributors who helped make it possible. Etc. I’m thinking
this page should have a paragraph about the Cookbook
Project and a thank you to all the
contributors who helped make it possible. Etc.
I’m thinking this page should have a paragraph about
the Cookbook Project and a thank you to all the
contributors who helped make it possible. Etc.
“It’s okay to play with your food.”
– Emeril Lagasse

copperstatecu.org