2019 CDN Holiday Favorites
Check out this year’s compiled list of our employee’s favorite holiday recipes!
Mini Cheesecakes Recipe
Submitted by Robert
Photo by Obed Hernández on Unsplash
Ingredients (makes 12):
- 12 Vanilla Wafers
- 2 8oz. packages cream cheese, softened
- 1/2 cup sugar
- 1 tsp. vanilla
- 2 eggs
Line muffin tin with foil liners.
Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 min at 325 degrees.
Chill and top with fruit, chocolate, nuts, or whatever you like.
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Beef Enchiladas Recipe
Submitted by Pete
Photo by Alexandra Golovac on Unsplash
- 1 lb Ground beef, lean
- 1 cup salsa, chunky
- 8 (8-inch) tortillas
- 1 (8-ounce) package Borden cheese, thick cut
- 1 (10-ounce) can enchilada sauce, red
Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat.
Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish.
Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Tightly roll each tortilla up and place them in the dish, seam side down. Pour the remaining enchilada sauce over them and sprinkle the remaining cheese over.
Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes.
Peppermint Bark Mimosas Recipe
Submitted by Lea
Photo by Siora Photography on Unsplash
Ingredients (Makes 6):
- 1/4 cup melted semi-sweet chocolate chips
- 3 candy canes, crushed
- 6 oz. Peppermint Schnapps, divided
- 1 bottle champagne or prosecco
- 6 candy canes
Pour melted chocolate chips on a small plate and crushed candy canes on separate small plate.
Dip rims of champagne flutes first in chocolate, then in crushed candy canes.
Add ounce of peppermint schnapps to each glass, then top with champagne or prosecco.
Garnish with full candy cane.
Italian Beef Sandwiches Recipe
Submitted by Sue
Photo by Sebastian Coman Photography on Unsplash
- 1 jar (11-1/2 oz) pepperoncini
- 1 boneless beef chuck roast (3 1/2-4lbs)
- 1/4 cup water
- 1-3/4 tsp dried basil
- 1-1/2 tsp garlic powder
- 1-1/2 tsp dried oregano
- 1-1/4 tsp salt
- 1/4 tsp pepper
- 1 large onion, sliced, and quartered
- 12 hard rolls, split
Drain the pepperoncini, reserving liquid. Remove and trash stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water.
Using a small bowl, combine the seasonings; sprinkle half over beef. Layer with half of the remaining meat, then the onion and pepperoncini. Pour pepperoncini liquid over the top. Add remaining meat to slow cooker; sprinkle with remaining seasonings.
Cover and cook on low until meat is tender, 8-9 hours. Shred beef with two forks. Using a slotted spoon, serve beef and peppers on rolls.
Serve with mild giardiniera.
Chicken Enchilada Soup Recipe
Submitted by Pete
Photo by Monika Grabkowska on Unsplash
- 2 Chicken breasts (about 1 pound), boneless skinless
- 2 (14-ounce) cans Black beans
- 1 (15-ounce) can Corn, whole kernel
- 2 cloves Garlic
- 1 (4-ounce) can green chiles
- 1 (14-ounce) can Tomatoes, fire-roasted with juice
- 1 White onion
- 2 cups Chicken stock, good-quality
- 1 tsp Salt
- 1 tsp Cumin, ground
- 1 1/4 cup Enchilada sauce, red homemade or store-bought
Add all ingredients to a large slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
Sweet and Savory Kale Pinwheels
Submitted by Rob
- 8 large flour tortillas
- 16 oz cream cheese
- 1 bunch fresh Italian parsley, chopped
- 6 cups kale, ribs removed and roughly chopped
- 1/4 cup fig paste
- 2 cups dry cured pepperoni sausages, minced in food processor (casing removed)
- 30 round serving toothpicks
Place a large four tortilla on a clean cutting board. Spread a 2in wide stripe of
herbed cream cheese mixture about 1/4in thick horizontally across the tortilla approximately 1/3rd of the way down from the edge furthest away from you.
Leave a gap of approximately 2in, then spread a thin 1in wide stripe of fig paste
across the tortilla parallel with the cream cheese.
Layer a line of chopped kale between the two stripes slightly overlapping the cream cheese.
Sprinkle a line of minced pepperoni across the tortilla directly on top of the fig
Starting from the top edge furthest away from you, tightly roll the tortilla toward
Insert toothpicks spaced apart every 1-1/2 inches fully through the roll to hold it
closed. Use a sharp non-serrated knife to trim off the ends and slice the roll midway between each set of toothpicks to separate the roll into individual pinwheels. (Note: the trimmed ends are known of as the “chef’s portion” and should be enjoyed immediately)
Place these cut side down onto a serving platter and repeat steps 1-6 until all
ingredients are consumed. Serve immediately our hold chilled in the refrigerator for up to 4 hours ahead of serving.