For the Love of Food

We all love design at PDC. But, we have found that each of us also has an intense love of food! So, to share the love, we culled our favorite seasonal recipes for you to try out! let us know if you have successes or additions you want to share with us!

Kerri’s Curry Butternut Squash Soup

Yield: 8 Servings. Serve with warm bread!

Ingredients:

  • 2 leeks sliced
  • 2 onions diced
  • 4 tbls butter
  • 1 ½ tbls curry powder
  • 2 butternut squash
  • 4 potatoes quartered
  • 8-10 cups water
  • 2 chicken bouillon cubes
  • Salt and pepper to taste

Directions:

Cook leeks and onions in butter till glassy. Add curry powder and cook for a few minutes. Peel squash, remove seeds, and dice the flesh add to saucepan with potatoes. Add water, chicken bouillon, and salt and pepper Cover. Simmer for 1 hour. Pureé.

Cat’s Festive Oreo Truffle

Yield: 24

Ingredients:

  • 1 package Oreo cookies
  • 1 package (8 ounces) cream cheese, softened
  • 1 lb semi-sweet chocolate (I used Baker’s)
  • Seasonal sprinkles

Directions:

Process Oreos to crumbs in a food processor. Transfer to a medium bowl and mix in softened cream cheese (hands work best!). Roll into 24 balls, placing them on a wax paper-lined rimmed baking sheet. Freeze until solid, at least one hour or up to several days ahead. When ready to finish, melt chocolate in a medium heatproof bowl set over a pan of simmering water. Working a few at a time, dip balls in the chocolate, rolling around to coat all sides; remove with a slotted spoon and return them to baking sheet. Sprinkle with decorations and refrigerate until set.

Ashley’s Crockpot Berry Cobbler

Prep: 15 min. Cook: 2 hours, Yield: 8 Servings

Ingredients:

  • 1-1/4 cups all-purpose flour, divided
  • 2 tablespoons plus 1 cup sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • 1/4 cup fat-free milk
  • 2 tablespoons canola oil
  • 1/8 teaspoon salt
  • 2 cups fresh or frozen raspberries
  • 2 cups fresh or frozen blueberries, thawed
  • 2 cups low-fat vanilla frozen yogurt, optional

Directions:

In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In a small bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with cooking spray. In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out without crumbs. Top each serving with 1/4 cup frozen yogurt if desired. Yield: 8 servings. Double the recipe for a larger crockpot.

Compiled by Ashley Bullard

AUTHOR

Kerri Sarembock

All stories by: Kerri Sarembock