My co-worker at St. John XXIII, Amanda Gray, hosted a Christmas open house this year with this yummy S’mores Chex Mix on the menu. We love how you can store it in gallon ziplocks to have on hand for parties and snacking. -Elizabeth Dronet
Ingredients
½ c creamy peanut butter
1 c chocolate chips
¼ c butter
1 tsp vanilla
9 c Chex cereal (about one box), place in large bowl. (Amanda did 3 c each: chocolate, honey nut, rice)
2 c powdered sugar
3 c Golden Grahams
2 c mini marshmallows
1 c chocolate chips
Method
Super easy to make-
Melt the first 4 ingredients in the microwave- 30 seconds, stir, 30 seconds-done!
Pour melted combo over the Chex and fold the cereal to coat completely.
Add the powdered sugar, split evenly, to two 1 gallon bags (or add it all to one 2 gallon bag).
This pasta is perfect for dinner and a sunset. We ate this the first time we stayed in Maggie Valley on Rocky Top Road. Little did we know then that Maggie would become a second home. – Elizabeth Dronet and Pat Savoie– Original recipe from Southern Living
Ingredients
1 large (about 1 ½ lb.) eggplant, cut crosswise into ¾-inch-thick rounds 7 tablespoons olive oil, divided 2 tablespoons kosher salt, divided 2 ¼ pounds vine-ripened tomatoes, halved lengthwise through stems 1 pound uncooked rigatoni pasta 3 tablespoons capers 2 tablespoons red wine vinegar 2 tablespoons chopped fresh flat-leaf parsley 2 garlic cloves, minced (about 1 Tbsp.) 1 (8-oz.) container small mozzarella cheese balls, drained, cheese roughly torn in half
Method
Preheat a grill to medium-high (400°F to 450°F). Arrange eggplant rounds on a large baking sheet; drizzle evenly on both sides with 3 tablespoons of the oil, and sprinkle with 1 tablespoon of the salt. Move eggplant to 1 half of baking sheet. Place tomato halves on other half of baking sheet; drizzle evenly with 1 tablespoon of the oil, and sprinkle with 1 teaspoon of the salt.
Place eggplant on unoiled grates. Grill, covered, until charred and softened, about 3 minutes per side. Remove from grill; set aside. Add tomato halves, cut side down, to grates. Grill, covered and undisturbed, until charred and softened slightly, 3 to 4 minutes. Remove from grill, and cool 5 minutes. Peel off and discard tomato skins. Cut tomato pieces into quarters; cut eggplant rounds into quarters.
Bring a large pot of water to a boil over high. Add pasta, and cook according to package directions.
Meanwhile, stir together capers, red wine vinegar, parsley, garlic, 1 teaspoon of the kosher salt, and remaining 3 tablespoons oil in a medium bowl to combine; set aside.
Drain cooked pasta, reserving ¼ cup cooking water. Return pasta to pot. Gently stir in eggplant, tomatoes, mozzarella, basil, caper mixture, and remaining 1 teaspoon salt. Stir in reserved cooking water 1 tablespoon at a time as needed until desired consistency. Sprinkle pasta with additional basil.
Rigatoni, a glass of wine and a sunset. Summertime perfection.
This was the first recipe I made with my two-year-old son, Cole. We found it in a book called Baking Yesteryear and, since peanut butter is one of Cole’s main food groups, I knew it’d be a hit. Enjoy!
This is a Christmas party favorite! You can sub the molasses with Steen’s syrup. You can also add colored icing for piped decorations or use sprinkles to match the holiday. Original recipe from Cooking Classy. If you like these, also try the Savoie’s Steen Syrup Cookie recipe. -Kayla Savoie
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3/4 cup unsalted butter , softened
1/2 cup + 3 Tbsp granulated sugar, divided
1/2 cup packed light-brown sugar
1 large egg
1/4 cup molasses
2 tsp vanilla extract
3 cups white chocolate chips
3 Tbsp shortening
Red and green candy melts or tinted royal icing if piped decorations are desired
Method
In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended.
Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 350 degrees during last 10 minutes of chilling.
Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar.
Transfer to parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). Bake in preheated oven 8 – 10 minutes.
Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
In a microwave safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny (I did batches of it because it will cool as your dipping, plus its easy to burn so you don’t want to work with too much of it at a time.
Then once you’ve used it up melt more, you may not need all 3 cups). Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to parchment paper to set at room temperature.
If doing icing decoration, melt candy melts according to directions on package. Work in small batches because it sets quickly, maybe 9 chips at a time. Pour into a piping bags fitted with a #4 tip and pipe decorations. Allow to set a room temperature.
At our unit’s annual Thanksgiving potluck dinner Patricia Keykendall, a NICU nurse, brought this delicious side dish. The mild crunch left in the carrots makes it a different approach to a side salad. The bright orange color is makes for a beautiful plate. —Emily Savoie Sausley
Ingredients:
2 lbs baby carrots
1/2 cup green goddess salad dressing
1/2 cup zesty Italian salad dressing
1 tsp onion powder
1 tsp garlic powder
Salt & pepper
Method:
Wash and cut carrots.
Boil/blanch for 3-4 minutes, drain and place into serving bowl.
Mix dressings and seasonings in a separate bowl and pour onto carrots. Stir to coat evenly. Best to let sit over night to soften carrots more and soak up dressing.
During Covid I decided it was time I learn how to cook some easy dishes to help out around the house. This was one of the first recipes I tried and I loved it!– Annabeth Dronet
Ingredients:
1 1/4 pounds Brussel Sprouts
2 tablespoons Olive Oil
Salt and Pepper to Taste
1/4 Balsamic Vinegar Glaze
Instructions:
Preheat oven to 400 F. Trim and cut all brussel sprouts in half. Pieces should be around similar size for even roasting.
Place brussel sprouts in baking tray (line with foil if you would like) and toss with oil. Season with salt and pepper to taste.
Place in oven for 20 min, stirring/tossing halfway through, until lightly browned and crispy.
At 20 mins, take brussel sprouts out of oven and coat with balsalmic vinegar glaze.
Place back in oven and roast 10-15 min until crispy and browned.
This fruit turkey is so cute and a great activity for kids to help create by following a pattern. Avery and I quickly put it together at Thanksgiving. - Elizabeth
You’ll Need: Pineapple bottom cut flat on one side for the body Medium Length Skewers Turkey made of cardstock with a straw attached to the bottom to tuck under the pineapple body Grapes, Pineapple pieces, Strawberries for the feathers
*A small pumpkin also works for the body and mozzarella, olives and cherry tomatoes for the feathers.
Thanksgiving dinner cannot happen in this household without lemon meringue pie. My mother made this for my father every year as I was growing up. I can still see her carrying the beautiful creation across the room to set out for dessert. They joined my family this year at ages 88 and 86 to enjoy this tradition once again. – Pat Savoie
Ingredients
Pudding Pie:
4.3 oz, Jello cook and serve lemon pudding box
3/4 cup sugar
1/2 cup water
3 beaten egg yolks
Meringue:
3 egg whites
1/3 cup sugar.
Stir.
Method
Number of Servings: 8
Directions
Bring pudding pie ingredients to full boil stirring constantly over medium heat. Remove from heat. Then add 2 1/2 cups water. Cool five minutes then stir before putting in pie crust.
For meringue, Beat egg whites with mixer until foamy, and slowly add sugar until meringue forms. Spread on pie
Bake 350 or until meringue is lightly browned. Cool at room temperature for 4 hours. Keep refrigerated.
1/3 cup lemon juice
2 Tbsp dry mustard
1/4 tsp salt
1 Tbsp black pepper
1/2 cup red wine vinegar
1/4 cup Worcestershire sauce
1/2 cup soy sauce
1/4 tsp garlic powder
1 cup oil
Method
Combine all ingredients.
Pour over steaks and cover. Store in the refrigerator for up to 8 hours.
Savoie Secrets: It's a Family Recipe 