Drummer Test Kitchen Recipes for the Holidays

The holiday season is upon us. Over the next few weeks, we will be providing you with recipes for your upcoming gatherings.

Let us know if there is something you would like us to put in our column, or if you have a recipe to share, please submit to ads@thedrummer.com.

Holiday Punch

Prep Time: 5 min

Chilling: 6 hrs

Total Time: 6 hrs 5 min

Servings: 15 servings

For the cinnamon syrup (makes about 2 cups):

1 c. sugar

1 c. water

2 cinnamon sticks

For the punch (alcoholic version):

4 c. cranberry juice cocktail

2 c. bourbon

1-1/2 c. ginger beer

1/2 c. orange juice

2 c. hard cider (hard or fresh)

Orange and lime slices for garnish

For the punch (non-alcoholic version):

4 c. cranberry juice cocktail

1 c. club soda

1-1/2 c. ginger beer

1/2 c. orange juice

2 c. apple cider

Orange and lime slices for garnish

Place the sugar, water, and cinnamon in a small saucepan and bring to a boil. Cover and simmer for 10 minutes.

Remove from heat and let steep for 1 hour. Remove the cinnamon sticks. Pour into a bottle or other container and cool. Will keep in the fridge for 2 weeks.

Refrigerate all punch ingredients for at least 6 hours, or overnight, so they are chilled before serving.

Mix 1/3 cup cinnamon syrup to taste (I like 1/3 cup) with all the punch ingredients in a large punch bowl, stock pot, or other container. Stir together and serve immediately.

Apple Cranberry Coleslaw

Prep Time:10 min

Total Time:10 min

Submitted by Karie Bruder – Drummer Test Kitchen

1 - 14 oz. bag 3-color coleslaw mix

1 large apple, chopped

1/2 c. dried cranberries

1/2 c. chopped walnuts

4 green onions, sliced

Dressing:

3/4 c. lowfat mayo

3/4 c. plain yogurt, not Greek

6 Tbsp. honey

3/4 tsp. dried, ground ginger

Combine coleslaw ingredients in a large bowl.

In a small bowl, combine dressing ingredients and mix well.

Pour dressing over coleslaw and stir until evenly coated.

*For a less creamy coleslaw, use 1/2 c. mayo, 1/2 c. plain yogurt, 1/4 c. honey, and 1/2 tsp. ginger.

Spaghetti Hot Dish

Submitted by Karie Bruder – Drummer Test Kitchen

1 lb. hamburger

1 pkg. spaghetti sauce mix

1-3/4 c. water

15 oz. can tomato sauce

12 oz. spaghetti noodles

White Sauce:

2 T. butter

2 T. flour

1-3/4 c. milk

2 c. cheddar cheese

1/3 c. Parmesan cheese

Preheat oven to 350 degrees F. Brown hamburger and drain.

Add water, tomato sauce and package of spaghetti sauce dry mix. Cook a few minutes to thicken.

Cook 12 oz. spaghetti noodles according to directions. Drain.

In medium sauce pan melt butter. Add flour, and slowly add milk. Keep over low heat until heated through.

In a 9x13-inch pan, layer, in order, spaghetti, white sauce, red sauce with hamburger. Cover with cheddar cheese and Parmesan cheese. Bake for 30 minutes uncovered.

Best Lasagna with Meat Sauce

Prep Time: 20 min

Cook Time: 45 min

Total Time: 1 hr 5 min

Yield: 10 servings

Submitted by Karie Bruder – Drummer Test Kitchen

Sauce:

2 lbs. ground chuck

1 lb. sweet Italian sausage; if not bulk sausage, remove casings

2 T. olive oil

1 med. yellow or white onion, diced

3 cloves garlic, minced

28 oz. San Marzano crushed tomatoes or whole tomatoes, crushed

30 oz. tomato puree, 2 cans

1 T. granulated sugar

1/4 c. hot water

2 tsp. kosher salt

1/2 tsp. ground black pepper

3 T. chopped fresh parsley leaves or 2 teaspoons dried parsley

1-1/2 tsp. chopped fresh oregano leaves or 1/2 teaspoon dried oregano

1 T. chopped fresh basil leaves or 1 teaspoon dried basil

Cheese & Pasta layers:

15 oz. whole-milk Ricotta cheese

1 lg. egg lightly beaten

1 T. chopped fresh basil or 1 teaspoon dried basil

1-1/4 c. grated Parmesan cheese divided

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1 lb. whole milk Mozzarella (4 cups shredded

9 oz. no-boil lasagna noodles, 12-15 noodles

Heat oven to 350°F and adjust oven rack to middle position. Spray a 9x13-inch casserole or lasagna pan with nonstick cooking spray.

In a large Dutch oven set over medium heat, cook the beef and sausage until no pink remains. Strain the cooked meat and set it aside (in a separate bowl for later.

Return the Dutch oven to the stovetop and heat the oil over medium heat. Add diced onion and cook, stirring often, about 5 minutes or until the onion is translucent and has softened. Add garlic, stir and cook an additional 30 seconds. Add tomatoes and tomato puree, stir and reduce heat to medium-low.

In a small bowl, combine the sugar and hot water – stir until sugar is dissolved. Add the sugar water to the tomato mixture and stir well. Add salt, black pepper, parsley, oregano and basil. Stir well. Add the cooked meat mixture and cook 15 minutes or until sauce is hot and has thickened a little.

In a medium bowl, whisk together Ricotta, egg, basil and 1/2 cup Parmesan.

Pour 1/4 cup meat sauce into the prepared baking dish and spread it over the entire bottom surface.

Place 3 to 3-1/2 noodles, side-by-side, across the top of the sauce and slightly press the noodles into the sauce.

Place 1-teaspoon-dollops, about 2 inches apart, of the Ricotta mixture over the noodles. Sprinkle Mozzarella cheese evenly over the Ricotta layer. Sprinkle grated Parmesan cheese over the Mozzarella layer. Pour 1-1/2 cups sauce evenly over the Parmesan layer.

REPEAT the process, beginning with the noodle layer, 2 more times.

For the top layer, place 3 noodles on top, spread with the remaining sauce, and sprinkle with Mozzarella and Parmesan cheeses.

Spray a piece of aluminum foil (large enough to cover the lasagna) with nonstick cooking spray and cover the lasagna.

Bake at 350°F for 15 minutes, then remove the foil. Continue cooking the lasagna 30-45 minutes or until the cheese is toasty brown in spots and the lasagna is bubbling and gorgeous.

Transfer lasagna to a cooling rack and cool 10-15 minutes before cutting and serving.

Chocolate Lasagna

Prep: 25 min

Chill: 4 hrs

Total Time: 4 hrs 25 min

Submitted by Jenny White – Drummer Test Kitchen

Oreo® layer:

36 regular Oreos®, with filling

5 T. salted butter, melted

Cream Cheese layer:

12 oz. cream cheese, room temp. (1-1/2 bricks)

1/4 c. granulated sugar

1 T. milk, room temp.

2 tsp. pure vanilla extract

8 oz. whipped topping

Chocolate Pudding Layer:

2 (3.9 oz. boxes) instant chocolate pudding mix

3 c. milk

Whipped Topping Layer:

8 oz. whipped topping

1 c. mini chocolate chips

Make the cookie layer by combining the cookies and melted butter in a food processor. Grind until the cookies have been fully pulverized, and no large chunks of cookies remain.

Spread the ground cookies into the bottom of a 9x13-inch pan and firmly press down. Make sure the cookies reach all the way to the edges.

Make the cream cheese layer by combining the cream cheese, sugar, milk, vanilla extract, and whipped topping. Beat until smooth.

Spread the Cream Cheese mixture carefully over the crust, making sure to smooth the top.

Make the Chocolate Pudding layer by beating together the chocolate pudding mix and 3 cups of milk until smooth.

Pour the pudding over the cream cheese layer and spread to the edges.

Top the chocolate pudding with the remaining whipped topping. Spread carefully all the way to the edges of the pan.

Sprinkle mini chocolate chips over whipped topping layer.

Chill in the refrigerator for 4-5 hours, or until set.

Storage: Store chocolate lasagna in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

Quote of the Week:

“It is the life of the crystal, the architect of the flake, the fire of the frost, the soul of the sunbeam. This crisp winter air is full of it.”

~ John Burroughs