Foodies of the Fort: Public Affairs/GUIDON staff share favorite recipes for celebrations
Thursday, 09 November 2017
Story and photos by Derek Gean
Assistant editor
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

More than a week into November, people are now gearing up for the holidays and all the parties and food that go along with them.

It seems like there are always parties to attend, which lead to the question, “What should I take?”
Several of the Public Affairs Office/ GUIDON staff members' favorite holiday recipes on display at an office luncheon Oct. 26. The group gathered to share their favorite treats for a time of team building and to help provide ideas to members of the Fort Leonard Wood community.

Well, the Fort Leonard Wood Public Affairs Office and GUIDON staff are here to help.

Staff members recently held a luncheon and shared some of their favorite party recipes. This is a collection of easy to make dishes that are perfect for holiday parties. Here are some of our staff member’s favorites:

Easy Party Punch
Submitted by Tiffany Wood

2 - 2 liters lemon lime soda
12 ounce can  frozen lemonade 
12 ounce can  frozen fruit punch

Before mixing ingredients, set out the frozen cans of lemonade and fruit punch. After a few minutes, mix both the frozen lemonade and fruit punch with both 2 liters of lemon lime soda in a drink dispenser. Add ice. Serve and enjoy.

Wood Family's Favorite Cheeseball.

Wood Family’s Favorite Cheeseball
Submitted by Tiffany Wood

2, 8 ounce packages of cream cheese
1 to 2 tablespoons of chopped green peppers
1 to 2 tablespoons of chopped green onions
1 can of crushed pineapple drained very well (this is very important, if there is too much liquid from the pineapple, the cheeseball will not be firm)
A dash of seasoned salt
Bag of pecan chips

In a large mixing bowl, combine all ingredients except for the pecan chips and mix well on medium speed with a hand mixer. Once combined, shape into ball, wrap in plastic wrap and chill. Before serving, spread pecan chips on wax paper and roll the cheeseball in the pecan chips to cover. Once the cheeseball is completely covered with the pecan chips, place in serving dish and serve with your favorite crackers.

Home Ec Taco Salad
Submitted by Tiffany Wood

1 large bag of nacho chips (crushed)
1 pound ground beef
1 package taco seasoning
1 16 ounce bag of shredded cheese
1 16 ounce bag of shredded lettuce or 1 head of lettuce shredded
1 bottle of French or Catalina salad dressing
Favorite taco toppings such as chopped tomato or onion

In a large skillet, cook the ground beef over medium-high heat and crumble.

Add taco seasoning and follow directions on the package and when finished, slightly cool. While the meat is cooling,  crush nacho chips in the bag. Once slightly cooled, add meat to the bag, followed by the shredded cheese,shredded lettuce and about half the bottle (or more depending on taste) of the French or Catalina salad dressing. Mix all in the bag and then pour the salad in a large bowl to serve. Top with favorite taco toppings.

Jezebel Sauce
Submitted by Derek Gean
(This makes a great sauce to serve over cream cheese with crackers. It is also good on meats, especially pork. Growing up in Louisiana, this was a Christmas tradition)

10 ounce jar apple jelly
10 ounce jar pineapple fruit preserves
8 ounce jar prepared horseradish
1 tablespoon ground dry mustard
1 teaspoon cracked black pepper

In a small bowl, mix together apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard and cracked black pepper. Cover and refrigerate 8 hours, or overnight, before serving.

Bacon Jalapeno Ranch Pinwheels

Submitted by Matt Decker

8-ounce package of cream cheese
8-ounce container of sour cream
1 packet of ranch dressing mix
3 tablespoons diced jalapenos rinsed
2.2-ounce package of fully cooked bacon
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar or cheddar/jack blend
Large tortillas

Mix softened cream cheese, sour cream, ranch dressing mix and diced jalapeno in a large bowl.

Fold shredded Monterey Jack cheese into the mixture.

Spread the mixture onto four or five large tortillas

Heat bacon in microwave until warm (or crispy if preferred)

Lay two bacon strips lengthwise on each tortilla

Cover tortillas with shredded cheddar

Roll tortillas into tubes and cut into 2-inch servings.

Buffalo Chicken Dip
Submitted by Andrea Smith

2 – 1- ounce cans chunk chicken, drained
2 – 8-ounce packages cream cheese, softened
1 cup ranch dressing
¾ cup pepper sauce or Buffalo sauce
1 ½ cups shredded cheddar cheese
1 bunch celery, cleaned and cut into 4 pieces
8-ounce box chicken-flavored crackers

Heat chicken and hot sauce in skillet over medium heat, until heated through.

Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm

Mix in half of the shredded cheese and transfer to a slow cooker.

Sprinkle the remaining cheese over the top, cover and cook on low until hot and bubbly.

Serve with celery and crackers.
Low-carb Pumpkin Bars.

Low-carb Pumpkin Bars
Submitted by Dawn Arden

1/2 cup coconut flour
1/2 cup butter, unsalted Melted
1/2 cup xylitol/low-carb sweetener
1/2 cup pumpkin puree
5 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon pumpkin spice
teaspoon vanilla extract

6 ounces cream cheese, softened
3 ounces butter, unsalted softened
1/2 teaspoon vanilla extract
1/4 cup xylitol/low-carb sweetener

Preheat the oven to 400 degrees.

Blend together the butter, eggs, xylitol and vanilla.

Add the pumpkin puree, coconut flour, baking powder, pumpkin spice and salt. Whisk until there are no lumps and it is a smooth batter.

Pour into a parchment paper lined baking tin. I use an 8-inch tin.

Bake for 20 minutes and allow to cool.

Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon.

Slather the topping over the cake.

Cut into 8 slices or smaller pieces.

Quick and Easy Cream Cheese Dip

(Skip Dip for those in my family)
Submitted by Stephen Standifird

8-ounce block of cream cheese
1 tablespoons garlic salt
1 tablespoon onion salt

Put cream cheese into bowl, soften by stirring in small amounts of milk.

Continue to add milk to desired creaminess.

Stir in garlic and onion salt. Add more garlic and onion salt to taste. Serve with vegetables or potato  chips as a dip, or use as a spread on crackers or bread (great on toasted bagels).

Hawaiian Short Ribs
Submitted by Ryan Thompson

2 red onion cut into 1-inch wedges, root ends left intact
4 garlic cloves, smashed
2-inch piece fresh ginger, peeled and thinly sliced
4 pounds bone-in beef short  ribs (about six), cut in 3 1/2-inch  pieces
1 1/2 cups dark-brown sugar
1 cup low-sodium soy sauce
6 tablespoons rice vinegar
1 tablespoon Sriracha or other chili sauce
3 cups 1-inch-cubed pineapple (1 pound)
Cooked white rice, for serving
Chopped scallion greens, for serving

Place onions,  garlic, and ginger in a 5- to 6-quart slow cooker. Top with  short ribs in a tight layer. In a medium bowl, whisk together brown sugar,  soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until tender, 1 hour.

With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.
Last Updated ( Wednesday, 22 November 2017 )