With the 2020 holiday season looking vastly different than years past, wanted to invite you into our kitchen virtually and share some of our favorite recipes with you. No masks or social distancing required, we can still share the spirit of the season with you. We hope you’ll add one or more of these recipes to your menu and enjoy a taste of Stonewall Resort with your holiday.
We Hope you Enjoy our Favorite Holiday Recipes
From Executive Sous Chef, Cory Pickens
If you’re looking for a new “star of the show” recipe for your holiday main dish, our Chef has you covered! For a casual dinner, you can’t go wrong with bacon-wrapped meatloaf. Serve with mashed potatoes, green beans, and a crisp salad for a meal as tasty as it is comforting.
If you didn’t get enough turkey at Thanksgiving, get your gobble on again with this sweet tea marinated turkey. One way to serve this elegant turkey dinner is with scalloped potatoes, honey glazed brussels sprouts, and a layered spinach salad.
Either of these tried-and-true main dish recipes is sure to impress your loved ones this year.
STONEWALL BACON-WRAPPED MEATLOAF
- 2lbs ground beef
- 2lbs ground pork
- 1 cup of panko breadcrumbs
- 1 onion small diced
- 1 green and red bell pepper small diced
- 1 carrot small diced
- 2 tablespoons of salt
- 1 tablespoon of fresh grown black pepper
- 1 tablespoon of fresh parsley
- 1 tablespoon of fresh thyme
- 1 teaspoon of smoked paprika
- 1 teaspoon of granulated garlic
- 2 eggs
- 10-12 slices of bacon
- Your favorite barbecue sauce
Add all ingredients except the bacon to a bowl and mix until well blended. Move the meatloaf mixture to a large baking pan and shape them into two rounded logs. Wrap bacon slices around the meatloaf.
Place in a 200° F smoker for 60-90 minutes or until internal temperature reaches 155F. Remove from the smoker and brush on your favorite barbeque sauce.
STONEWALL SWEET TEA BRINED TURKEY
- 5lb turkey breast
- 1 gallon of water
- 7 tea bags of your choice (recommended English Time Black Tea)
- 1 cup brown sugar
- ¼ cup of salt
- ½ yellow onion
- 1 lemon thinly sliced
- 1 orange thinly sliced
- ½ TBSP black peppercorns
- 5 garlic cloves thinly sliced
- 2 TBSP of red pepper flakes
- 2 each fresh rosemary, thyme, and tarragon
In a large pot, bring your water to a boil. Add tea bags and turn off the heat to steep for 10 minutes. Add all ingredients, except the turkey breast, and turn the heat back on to medium. Stir until sugar is completely dissolved, then remove from heat.
Once the brine has cooled completely, place your turkey breast in a large container and cover with brine. Let it sit for twelve hours.
Once marinated for twelve hours, rinse turkey breast and pat dry. (It’s important to pat dry to ensure skin stays nice and crispy during the cooking process.)
Place turkey breast in a baking dish and drizzle with olive oil.
Cook at 350°F for about 40-60 minutes or until internal temperature reaches 170F.
From Sales and Marketing Information Coordinator, Chasidy Murray
Chasidy believes that the holiday season isn’t official until there is a peanut butter pie on the counter.
PEANUT BUTTER PIE
- 1 cup creamy peanut butter (I use Jif™)
- One 8-ounce package cream cheese, softened
- 1 1/4 cups powdered sugar
- One 8-ounce package whipped topping (I use Cool Whip™) thawed
- One graham cracker pie crust
First, beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add the whipped topping and beat again until smooth. Be sure to scrape the sides as needed.
Pour filling in crust. Be sure to even out top with a spatula.
Chill for one hour before serving.
From Sales Manager, Shelley Gutta
Shelley makes this easy and delicious casserole on every holiday and always at the request of her kids!
DELUXE MACARONI AND CHEESE
- 1 8oz package of elbow macaroni
- 2 cups (8 oz) shredded cheddar cheese
- 2 cups cottage cheese
- 1 8oz carton sour cream
- 1 cup diced cooked ham
- 3 tablespoons finely chopped onion
- 1 egg lightly beaten
- ¼ teaspoon salt and pepper
- 1 cup soft bread crumbs
- 2 tablespoons melted butter
- ¼ teaspoon paprika
Cook macaroni according to package, drain well. Place macaroni, cheddar cheese, cottage cheese, sour cream, ham, onion, egg, salt, pepper in a large bowl, stirring gently to combine. Spoon macaroni mixture into a lightly greased 2-quart casserole.
Combine breadcrumbs, melted butter and paprika in a small bowl, stir well. Sprinkle mixture across the top of the casserole.
Bake at 350 degrees for 30-40 minutes or until golden brown.
From Senior Sales Manager, Kelli Trumbull
Kelli appreciates the simplicity and versatility of her Stuffed Pepper Soup and is confident you will too!
STUFFED PEPPER SOUP
- 2 lbs ground beef, chopped
- 2 cups long-grain rice (I use the Minute Rice™ as it cooks quicker unless I’m putting it in the crockpot then it doesn’t matter)
- 1 ½ – 2 – 32 oz containers of beef broth. Just add enough for your desired consistency.
- 1/4 cup diced onions
- 1-quart jar of Oliverio peppers
Feel free to season as you’d like! I usually add fresh chopped parsley, minced garlic, and Himalayan salt.
If cooking on the stovetop:
Brown beef, onions, and garlic in a large pot. Drain off the fat. Add remaining ingredients except for rice and simmer for about 20 minutes. Stir in the rice and let cook until rice is done.
For the crockpot, I do about the same as above except I cook on low for 5-6 hours and add the rice in the last 30 minutes.
Side note: when I was doing keto I replaced the rice with diced cauliflower and still loved it.
Top with cheddar cheese and enjoy!
From Conference Planning Manager, Leslea Gillum
Leslea remembers her grandma making these fried apple pies for her family almost every visit. Every time she got everything out, they would all gather around the kitchen and fight over each piping hot pie as it was ready. Being one of the youngest grandchildren, she got her fill quickly.
She says, “I know there are not technical measurements, but these Fried Apple Pies were made with a lot of LOVE and practice. My grandma didn’t have a lot to give us, but she always made sure we had full bellies and smiles on our faces. She hasn’t been able to make these for many years, but the memories that surround these pies are far better than how delicious they are.”
FRIED APPLE PIES
- 1 Can of Biscuits (Preferably the 10 pack of small biscuits)
- Apple Sauce
- Butter for Top
As needed, add Sugar and Cinnamon to Apple Sauce for flavor. Roll out Each Biscuit to about the size of a saucer. Put Applesauce on half of the dough, leaving an edge for sealing.
Use your finger to dampen the edge of the dough with water and press edges down with your finger or fork to seal.
Heat frying pan to medium and add Butter to keep the pies from sticking. Reduce heat as needed. Low and slow is the best.
Allow to brown on one side. Lift Pie with Spatula, add more butter (because butter is better), and flip to brown the other side.
Both sides should be golden brown and the applesauce warm in the center.
Remove from the pan, add a pat of butter and sprinkling of sugar, and enjoy immediately!
From Robin Poling, Sales Manager
Robin happily shared her grandmother’s Patio Bread recipe. It literally took her all day long to make this delicious treat. The milk, lard, eggs, butter, and hickory nuts were produced on the family farm. The smell and taste of homemade bread always brings back sweet memories of family gatherings.
- 1 cup whole milk scalded
- ½ cup sugar
- ½ cup shortening (fresh lard)
- 1 teaspoon salt
- 2 cakes or packages of active dry yeast
- 2 eggs
- 4 ½ C. plain or bread flour – NOT self-rising
In a separate bowl, mix:
- 1 cup sugar
- 1-2 tsp cinnamon
- ½ cup chopped nuts (hickory nuts, pecans, black walnuts, English walnuts)
- ½ cup butter (not margarine)
Mix the first four ingredients together over medium heat and cool to lukewarm.
Crumble into this mixture or sprinkle yeast, and add eggs and flour. Mix to a soft dough. Turn out on a floured board and knead until smooth and elastic (not sticky). Place in a greased bowl, cover, and let rise until double in bulk. Punch down and let rest for 10 minutes.
Melt ½ cup of butter in a small pan.
Take the resting dough and make it into balls the size of walnuts. Roll each one in butter, then in the sugar/nut mixture. Place in a greased fluted pan or ring mold. Stagger rows until all of the dough is used. Let rise until double in bulk. Bake in a 350-degree oven for 45 minutes to 1 hour.
Turn out into a serving/storage container. Do not cut, pull off individually.
From all of us at Stonewall Resort, we wish you a happy and healthy holiday season filled with laughter and precious new memories.