Staff share a list of some of their favorite recipes!

• 1 10-ounce package frozen chopped spinach, thawed
• 1/2 cup crumbled feta
• 1/4 cup minced onion
• 1 tablespoon olive oil
• 1 teaspoon chopped dill
• 1 teaspoon minced garlic
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed, rolled out to a 12-inch square, kept chilled 

1. Preheat oven to 400 °F. Using your hands, squeeze the thawed spinach until dry, forcing out as much water as possible (too much water will make for a soggy filling; you should have about 2/3 cup well-drained spinach). Mix spinach, feta, onion, olive oil, dill, and garlic in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture.
2. Cut puff pastry into 3 equal strips. Reserve 1 strip for another use. Cut each remaining strip into 3 squares each for a total of 6. In a 6-cup muffin pan, place a square in each muffin cup, pressing into bottom and up sides and leaving corners pointing up. Divide filling among cups. Fold pastry over filling, pressing corners together to meet in center. “Do ahead” Spinach puffs can be assembled 3 hours ahead. Cover puffs and chill.
3. Beat remaining egg to blend in a small bowl. Brush pastry with egg wash (this will give the pastry a nice sheen). Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes. Run a sharp paring knife around pan edges to loosen; turn out puffs onto rack to cool slightly before serving. 

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• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup butter (1 stick), softened
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 large egg
• 1 tablespoon grated orange peel (optional)
• 1 teaspoon vanilla extract 

• 2 cups powdered sugar, sifted
• 3 tablespoons milk
• 1 tablespoon butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional) 

1. Preheat oven to 350 °F. Grease baking sheets. 
2. Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Beat sugar and 1/2 cup (1 stick) butter in large mixer bowl until well blended. Beat in pumpkin, egg, orange peel, and 1 teaspoon vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
3. Bake for 15 to 18 minutes or until the edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. Combine sifted powdered sugar, milk, 1 tablespoon butter, cinnamon, and the remaining 1 teaspoon vanilla extract in a small bowl until smooth. Drizzle over cookies.

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• 3 cups cake flour 
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups unsalted room-temperature butter
• 2 1/2 cups sugar
• 5 large eggs, room temperature
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract 

Note: If you are using all-purpose flour, remove 2 tablespoons from each cup of flour and add 2 tablespoons of cornstarch for each cup. If you are using skim milk, add 1 tablespoon of olive oil or coconut oil.

• 1/2 cup unsalted butter, room-temperature
• Two 8-ounce blocks of cream cheese, room-temperature
• 4 to 5 cups powdered sugar
• 2 teaspoons vanilla extract
• Sugar crystal sprinkles 

• 6 ounces fresh cranberries
• 2 cups granulated sugar
• 1/3 cup water
• 5 to 6 sprigs fresh rosemary 

1. Preheat oven to 350 °F. 
2. Spray three 9-inch round cake pans (or two 13-inch by 9-inch pans) with non-stick baking spray liberally.
3. In a bowl, stir together the flour, baking powder, and salt.
4. Beat the butter using an electric hand mixer or stand mixer for three to four minutes. Add in the sugar and beat on medium for 3 to 4 minutes, scraping down the sides as needed. Add the eggs one at a time, mixing to combine after each egg. Beat in the vanilla and almond extracts.
5. Mix in half the dry ingredients until just combined, then add the milk. Add the remaining dry ingredients and mix to combine, scraping the sides and bottom of the bowl occasionally. 
6. Pour equal amounts of batter into each pan. Bake for 25 to 30 minutes on the center rack of the oven. Remove and let cool for 5 to 10 minutes in the pans, then move to a cooling rack. (I like to wrap my cakes in plastic wrap and refrigerate them overnight before frosting, but you can frost them as soon as the cakes have fully cooled.)
7. To make the frosting, beat the butter by itself for 3-4 minutes on medium speed, then add the cream cheese and combine. Gradually add in the powdered sugar with the mixer on low speed, increasing the speed once the sugar is combined. Add in the vanilla extract, then beat on medium until creamy, scraping down the sides as needed. If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached. 
8. Frost the cake. Pat the sparkly sugar crystals onto the sides and sprinkle on top.
9. For the sparkling sugared toppings syrup, add 1 cup of sugar and 1/3 cup water to a saucepan over medium heat. Whisk until the sugar dissolves and bring the mixture to a boil, boiling for 2 to 3 minutes. Set it aside until it is cool enough to touch.
10. Once the syrup is cool enough, add the cranberries, coat, and remove (I use a sieve). Place the remaining sugar on a plate and roll the removed, syrup-y cranberries in it. Repeat these steps with the rosemary sprigs. Let the syrup set before shaking off the excess. (Sprinkle the excess clumps of sugar around the plate to give it a sparkly, snowy look.) 

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• 3.4-ounce pistachio Jell-O instant pudding mix
• 20-ounce can crushed pineapple
• 1 cup miniature marshmallows
• 1/2 cup chopped nuts (your favorite kind)
• 8-ounce container Cool Whip (or Lite Cool Whip), thawed 

1. Combine pudding mix, crushed pineapple (with juice), marshmallows and nuts in a large bowl and mix well.
2. Blend in Cool Whip and chill for at least one hour or until ready to serve. 

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• 1/2 cup orzo pasta, uncooked
• 1/2 cup sliced almonds
• 3 Tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 3/4 cup onions, diced small
• 3/4 cup celery, diced small
• 1 tablespoon fresh garlic, minced
• 1 cup long grain white rice, uncooked
• 1/2 teaspoon dry thyme
• 1/4 teaspoon white pepper
• 2 teaspoons orange zest
• 1 cup dried cranberries
• 3 cups chicken stock (or vegetable stock)
• 1/2 cup orange juice
• 3 tablespoons fresh parsley leaves (save and mince stems) 

1. In a small sauté pan over medium heat, add orzo and cook for 5 minutes, tossing often, until it is nicely browned. Remove to a plate to cool.
2. Use the same pan over medium heat and add almonds; cook for 3 minutes, tossing often, until they are lightly browned. Remove to a plate to cool and pick out any almonds that browned too much.
3. In a 3-quart saucepan with a tight-fitting lid, add butter and oil over medium high heat. Once melted, add onions, celery, and garlic and sauté for 4 minutes.
4. Lower heat to medium, add the uncooked white rice and stir into the onion celery mixture. Cook for 2 minutes, stirring often; then add the thyme, pepper, zest, cranberries, and browned orzo and stir and cook for 1 minute.
5. Add the stock, orange juice, and minced parsley stems and bring to a boil. Reduce to low heat, cover, and cook for 15 minutes (I leave my pan halfway off the heat to make sure the rice does not stick if the liquid evaporates too quickly)
6. After 15 minutes, remove cover, fluff with fork, and stir in the chopped parsley leaves and almonds.
7. Fluff again, taste for seasoning and serve. 

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• 2 cups sifted all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup butter or margarine
• 1 egg, beaten
• 1 teaspoon grated orange peel
• 3/4 cup orange juice
• 1 1/2 cups light raisins
• 1 1/2 cups fresh or frozen cranberries, chopped 

1. Preheat oven to 350 °F. Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Cut in butter until mixture is crumbly.
2. Add egg, orange peel, and orange juice all at once and stir just until mixture is evenly moist. Fold in raisins and cranberries. (You can substitute the raisins for more cranberries to have an all-cranberry bread if you prefer.)
3. Spoon into a greased 9 by 5 by 3-inch loaf pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
4. Remove bread from the pan; cool on a wire rack. 

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• Noodles of your choice (Our favorites are elbow macaroni or egg noodles)
• Saltine crackers, crushed into crumbs
• Butter (at least 1/4 cup for the crackers, more will be needed for the noodles)
• Gravy (you can make your own, but the jar is pretty good too) 

1. Melt the butter on medium heat in a large pan and add the crushed saltine crackers. Sauté until slightly browned (Be careful, once they start to brown, they will brown fast.) Set aside.
2. Cook noodles according to the package directions. Drain, place butter (to taste) on the hot noodles and let melt. Add salt, if desired, and stir.
3. Warm the gravy.
4. To assemble: place the warm noodles on a plate. Sprinkle with cracker crumbs and pour gravy over. 

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• 1 box of table crackers
• 1 cup salted butter
• 1 cup brown sugar
• 2 cups chocolate chips 

1. Preheat the oven to 325 °F. Line a large baking pan with aluminum foil and spray the foil with non-stick cooking spray. Line the pan with table crackers.
2. Place the butter and brown sugar in a pot over medium-low heat. Whisk until the butter is melted. Once melted, bring to a boil for 2-3 minutes, whisking constantly.
3. Remove pot from heat and pour evenly over crackers. Spread mixture with a spatula.
4. Bake for 7-9 minutes. Remove pan and allow to cool for 2 minutes.
5. Melt the chocolate and then pour on top of the crackers with a spatula.
6. Place in the freezer for 30 minutes to an hour.
7. Once the chocolate has hardened, break pieces off the foil and place on a plate. 

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• 1 2/3 Cups all-purpose Flour
• 1 cup granulated sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup plain pumpkin (half of a one pound can)
• 1/2 cup (1 stick) of melted butter
• 1 cup of chocolate chips 

1. Preheat oven to 350 °F. Grease muffin cups or use foil or paper baking cups.
2. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl, using a strainer to sift them around.
3. Break eggs into another bowl. Add pumpkin and butter, then mix until well blended. Stir in chocolate chips. Carefully pour in dry ingredients until they are fully blended.
4. Scoop batter evenly into muffin cups with a rubber spatula. Bake 20-25 minutes or until puffed and springy to the touch in the center. Place on rack to cool.

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• 3 1/2 cups flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons cinnamon
• 1 1/2 teaspoons nutmeg
• 1/2 teaspoon cloves
• 4 eggs
• 1 cup oil
• 3 cups sugar
• 1 teaspoon vanilla
• 2/3 cup water
• 2 cups pumpkin puree
• Cranberries (optional) 

1. Preheat oven to 350 °F. Stir together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Toss cranberries into the dry mixture
2. Combine oil, sugar, and eggs and beat vigorously for 2 minutes.
3. Add pumpkin and vanilla. Beat dry ingredients in, alternating between adding water and dry mixture. Beat until smooth.
4. Divide into 2 greased loaf pans. Bake in oven for 60 minutes or until a toothpick inserted in the center comes out clean. 

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1. Add butter, chopped dates, sugar, and egg yolks into a saucepan. Cook on medium heat and stir, bringing everything to a boil. Cook for 2 minutes and then remove from heat.
2. Stir in rice cereal and vanilla extract. Let cool for 10 minutes or until cool enough to handle. Roll the ingredients into balls and roll them in the coconut flakes.
3. This recipe makes 24 cookies; you can store any leftovers in the fridge inside an airtight container for up to two weeks.

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• 11-ounce jar cookie-butter spread
• 1/4 cup vegan margarine, softened
• 1 cup powdered sugar
• 2 cups crisp rice cereal
• 17-ounce bar dark chocolate, melted 

1. In a large mixing bowl, combine cookie-butter spread and margarine, stirring well to incorporate. Stir in powdered sugar. Add in cereal.
2. Take 2 tablespoons of mixture and roll into balls. Place onto a large cookie sheet and stick a toothpick into each one. Freeze for at least 20 minutes. 
3. In a glass bowl, melt chocolate in 30-second intervals in microwave or on stove using a double boiler. Dip each frozen ball in melted chocolate. On a cookie sheet lined with aluminum foil, place dipped balls, then place sheet in freezer to set for at least another 20 minutes. Store in an airtight container in refrigerator or freezer until ready to serve.

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• 1 cup masa harina (azul)
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup milk
• 2 eggs, beaten
• 3 tablespoons melted butter
• Pancake add-ins of your choice 

1. Mix wet ingredients and dry ingredients separately; then stir in together (until just combined, don’t overmix).  Let the batter sit for 10 minutes, then add additional water or masa if necessary to reach desired consistency.
2. Add in whatever pancake add-ins to the batter itself or to individual pancakes.  Spoon out about an 1/8 cup of batter per pancake onto a greased griddle or pan and cook until golden brown; these will take longer to cook through than regular pancakes, especially if topped with frozen fruit.

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