Our Favorite Holiday Recipes

Can you believe Christmas is just right around the corner? It seems as if we just started 2017! The Holidays are one of All About Kids’ favorite times of the year! We enjoy the décor, excited children but most importantly.. food! A few of the staff members wanted to share their favorite Holiday recipes with you and your family!

 

*Ranch Pasta* : Mrs. Colleen

 

Ingredients
Pasta ( 1 box)
Tomatoes (Grape)
Cucumbers (Peeled and diced)
Broccoli ( 1 large bunch)
1/2 red onion (optional)
Ranch Dressing
Directions
Cook pasta according to box (let cool)
Cut tomatoes in half
Peel and dice cucumber
Cut Broccoli
Once pasta cools; mix pasta, onion and veggies with ranch dressing. Add salt and pepper to taste

 

*Kentucky Derby Pie*: Ms. Rayonna 

Ingredients
3 eggs
2 tablespoons of vegetable oil
1 teaspoon of vanilla extract
3/4 cup of all purpose flour
3/4 cup of packed sugar
1 1/8 cup of butter softened
1 1/2 cup of chopped walnuts
1 1/2 cup of semi sweet chocolate chips
Directions
Beat eggs in a large mixing bowl
Add in vegetable oil & vanilla extract. Beat in flour and white sugar until smoothly blended; add butter
Gently stir in walnuts and chocolate chips into the filling
Add mixture into pie crust
Bake in oven at 350 degrees for 55 minutes or until golden brown

 

*Pecan Pie*: Mrs. Tracy 

Ingredients
1 cup of sugar
1 cup of Karo syrup
1/3 cup of melted butter
1 teaspoon of vanilla extract
3 eggs
1 cup of pecans
Directions
Mix all ingredients in a bowl and pour into pie crust
Bake for 45 minutes until golden brown

 

*Stuffed Beef Tenderloin with Burgundy Mushroom Sauce*: Ms. Jana 

Ingredients
3 pkg frozen chopped spinach (raw)
3 tbsp. unsalted butter
2 med. leeks, thinly sliced
1 garlic clove (minced)
3 tbsp. all purpose flour
1 cup of heavy cream
1 oz. parmigiana cheese grated
2 tsp. fresh lemon juice
1/4 tsp. grated whole nutmeg
2 tsp Kosher salt
1 tsp. black pepper
1 4lb beef tenderloin (trimmed)
1 tbsp. extra virgin olive oil
**Sauce Ingredients
2 tbsp. unsalted butter
1 tbsp. olive oil
2 pack. cremini mushrooms
1 med. Shallot (minced)
1/2 cup dry red wine
1 cup beef broth
1tbsp. Dijon mustard
1/2 tsp fresh rosemary
1/2 tsp kosher salt
1/4 tsp black pepper
Directions
Prepare beef. Preheat oven to 350 degrees. Drain spinach well. Melt butter in Med. saucepan over med. heat. Add leeks and garlic and cook, stirring occasionally until softened. Add flour and cook whisking in cream until smooth. Add spinach and cook, stirring occasionally until very thick. Stir in cheese, lemon juice, nutmeg, 1 tsp. salt and pepper. Remove from heat. Let cool 10 minutes.
Using a sharp knife make a horizontal cut through center of beef cutting to, but not through other side. Open top cut piece, as you would a book and lay flat. Place between 2 pieces of plastic wrap. Using flat side of meat mallet, pound to 1/2 inch thickness, spread leek-spinach mixture evenly over beef and roll up securing with kitchen twine. Brush with olive. Sprinkle with salt and pepper.
Place beef on wire rack set over rimmed baking pan. Bake in preheated oven for 30 minutes. Increase oven temp to 450 degrees. Bake until meat is 125 degrees. Remove from heat. Let stand for about 30 minutes before serving.
Sauce Directions
Prepare sauce. Melt 1 tablespoon butter with olive oil in large skillet over med. -high heat. Add mushrooms and cook until lightly browned. Add shallot, cook until tender. Stir in wine. Cook. Stir in broth, reduce heat to medium and simmer, stirring constantly. Stir in mustard, rosemary, salt and pepper. Cook 1 minute. Remove from hear. Stir in butter. Remove from heat. Serve sauce with beef.