There are some hidden chefs in our office! We gathered up our employees' favorite holiday potluck recipes to share with you, just in time for Thanksgiving!

1. iOFFICE EMPLOYEES’
FAVORITE POTLUCK
RECIPES

2. TABLE OF CONTENTS
• Pumpkin Coffee Cake & Brown Sugar Glaze
• Chicken Tortilla Soup
• Central Market’s Kale & Cranberry Salad
• Roasted Pumpkin Seeds
• Martha Stewart’s Chocolate Fudge Pretzels
• Savory Mini Pancakes With Smoked Salmon

3. PUMPKIN COFFEE CAKE
& BROWN SUGAR GLAZE
From Renee Hammond, Office Manager

4. INGREDIENTS INSTRUCTIONS
• ⅓ cup water
• 15 oz. can pureed pumpkin
• 18 oz. box yellow cake mix
• 2 whole eggs
• 1 T. & 1 tsp. vanilla extract
• 2 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1 cup brown sugar, divided
• ½ cup flour
• 4 T. melted butter
• ¼ cup granulated sugar
• ¼ cup heavy whipping cream
Oven preheated to 350
Mix together water, pumpkin, eggs, tablespoon of vanilla
and pumpkin pie spice until well combined.
Add the cake mix and baking soda until just combined.
Grease a 9×13 pan with butter and pour batter into pan.
Mix together 1/2 cup of brown sugar, 1/2 cup flour and
melted butter. Sprinkle on the top of the cake. Bake for
25-30 minutes.
For the glaze, combine the remaining brown sugar,
granulated sugar, teaspoon of vanilla, and heavy cream
in a saucepan and bring to a simmer. Remove from heat
and stir until all sugar is dissolved.
When cake is finished, poke holes in the top with a
toothpick. Pour glaze over the cake, making sure to
cover all surfaces. Serve cake warm or at room
temperature.

5. TRADITIONAL CHICKEN
TORTILLA SOUP
From George Rogers, Channel Account Executive

6. INGREDIENTS INSTRUCTIONS
• 1.5 lbs. raw chicken
• 15 oz. can whole corn, drained
• 15 oz. can black beans, drained
• 15 oz. can diced tomatoes
• 10 oz. can mild enchilada sauce
• 4 oz. can green chilies
• 6 cups chick broth or stock
• 1 medium onion chopped
• 1 red bell pepper seeded, chopped
• 1 jalapeño seeded, chopped
• 3 cloves garlic, minced
• 1 tsp. cumin, chili powder & salt
• ½ tsp. pepper
• 1 bay leaf
• 1 tsp. dried cilantro
Slow cook all ingredients on high
for 4 hours in a slow cooker, or 8
hours on low.
When chicken has reached 160F,
remove and shred the meat and
return to soup.
Garnish with sliced avocado,
tortilla strips and Monterey jack
cheese, if desired.

7. CENTRAL MARKET’S KALE
& CRANBERRY SALAD
From Kaitlan Whitteberry, Social Media Manager

8. INGREDIENTS INSTRUCTIONS
• 7 cups raw kale, large stems
removed washed & chopped
• ¼ cup orange juice
• 3 T. rice wine vinegar
• 2 T. soy sauce
• 2 T. sesame oil
• 1 tsp. agave nectar
• ¼ tsp. ground ginger
• ½ cup dried cranberries
• ¼ cup pepitas
• ¼ cup sliced almonds
After washing and chopping, dry the kale off a
bit and place kale in a serving bowl or glass
dish.
In a mason jar, combine orange juice, rice wine
vinegar, soy sauce, sesame oil, agave, ground
ginger and give it a good shake.
Pour dressing over kale greens, add cranberries,
and toss.
Refrigerate and serve the next day so the kale
absorbs the dressing and softens (if you can’t
refrigerate overnight, let it sit in the fridge for at
least an hour or two to soften the kale). Before
serving, top with pepitas and almonds.

9. ROASTED & SPICED
PUMPKIN SEEDS
From Tiffany Rivers, Director of Marketing

10. INGREDIENTS INSTRUCTIONS
• 1 1/2 cups of pumpkin
seeds
• 2 T. melted butter or your
favorite olive oil
• 2 tsp. of Kosher salt
Optional seasonings:
• Garlic salt
• Lemon pepper
• Cumin
• Chili powder
Carve your pumpkin, scoop out the inside and
separate seeds from the pulp. You can leave a
little pulp on the seeds to add some flavor. Just
make sure to remove the biggest pierces so the
seeds are easy to toss.
In a bowl, top the seeds with melted butter (or
olive oil), coating the seeds thoroughly. Add salt
and other seasons that you might like. We do a
batch of just salt and one with garlic salt and
lemon pepper.
Spread seeds in one even layer across a greased
baking sheet.
Bake for 30 minutes, or until the seeds are golden
brown. Stir the seeds every so often while they’re
baking so that they toast evenly.

11. CHOCOLATE
FUDGE PRETZELS
From Jessica Rodriguez , Report Designer

12. INGREDIENTS INSTRUCTIONS
• nonstick cooking spray
• 2 T. unsalted butter, cut into
small pieces
• 16 oz. bag semisweet
chocolate chips
• 14 oz. can sweetened
condensed milk
• ½ tsp. vanilla extract
• ½ tsp. fine salt
• 2 ½ cups roughly chopped
miniature pretzels, separated
Coat an 8-inch square baking pan with cooking
spray and line with parchment paper, leaving a
2-inch overhang on all sides.
Place butter, chocolate chips, condensed milk,
vanilla and salt in a medium heatproof bowl set
over (not in) a pot of barely simmering water.
Stir occasionally until chocolate just melts and
mixture is combined and warm but not hot, 8 to
10 minutes.
Remove from heat and stir in 2 cups pretzels.
Transfer mixture to pan and smooth top; press
1/2 cup pretzels on top.
Refrigerate until set, 2 hours (or up to overnight,
wrapped). Using parchment, lift fudge from pan
and cut into 36 squares.

13. SAVORY MINI PANCAKES
WITH SMOKED SALMON
From Alicia Gray, Our COO Kenton Gray’s
wife, and owner of Gray Gardens

14. INGREDIENTS INSTRUCTIONS
• 1 cup all purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• ½ tsp. ground cumin
• 1 cup buttermilk
• 1 egg, beaten
• 1 T. olive oil
• ½ cup thinly sliced scallions
• 1 thinly sliced jalapeño
Toppings:
• sour cream or Greek yogurt
• sliced smoked salmon
Preheat a cast iron pan on the stovetop as you
prepare the batter.
Whisk flour, baking powder, salt and cumin
together in a bowl. Whisk buttermilk, egg and
olive oil together in a separate small bowl.
Fold the wet ingredients into the dry ingredients,
mix until combined. Stir in the scallion and
jalapeño.
Scoop the batter onto the prepared pan and
cook until done, flipping halfway through the
process.
Arrange the mini pancakes on a serving platter,
then top with a dollop of sour cream or yogurt
and a small piece of smoked salmon.

15. ALICIA GRAY ALSO HAS HER OWN LINE OF
HOMEMADE GRANOLA! CHECK IT OUT HERE:

16. BROUGHT TO YOU BY:

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