Check out the Campus Dining Holiday Dessert Recipes Gifts submitted. The recipes provided below were submitted by UMW employees.
Ginger Molasses Coolies
|1 pound of butter (2 cups)
1/2 tablespoon of salt
3 cups of brown sugar
3/4 cup of dark molasses
1/2 cup of water
6-1/2 cups of unsifted flour
1 tablespoon of baking soda
1 tablespoon cinnamon
2 teaspoons ground cloves
1-1/4 teaspoons ginger
|You will need a pretty big mixing bowl for this.
Cream butter, molasses, water, salt and brown sugar together.
Beat in eggs.
Sift dry ingredients together and add to creamed mixture.
Refrigerate for 24 hours.
Roll in balls about 2″ in diameter, then roll in granulated sugar.
Place rolled dough on baking sheet, do not press down.
Bake for 15-18 minutes at 350 degrees.
Makes a few dozen. Keep stored in airtight container.
Veggie Burrito Salad
Submitted by: Brian Ogle
|1 Yellow or Orange Bell Pepper
1 Poblano Pepper
2-3 Jalapeno Peppers
1 Red Onion
2 Cans Low-sodium or No-salt-added Black Beans, rinsed
1/3 Cup Low-sodium Chicken Broth
2 Teaspoons Chipotle Chili Powder
1/2 Teaspoon Cumin
1/2 Teaspoon Coriander
1/4 Teaspoon Garlic Powder
1 Head of Fresh Red Lettuce
Cooked Whole Grain Brown Rice
Monterey Jack Cheese
Salsa or Preferred Hot Sauce
This recipe is inspired by the DASH (Dietary Approaches to Stop Hypertension) Diet guidelines, to avoid excess sodium while eating whole grains, fruits/vegetables, and limited dairy. Vegetarians could substitute vegetable broth for chicken broth, but that adds substantial sodium, so I use low-sodium chicken broth. Check the serving size for cheese to avoid adding too much fat, and check the sodium in the salsa. Ingredients are flexible, so add or subtract to your tastes!
Prep time: 20-30 minutes
Lemon Chicken Orzo Soup
Submitted by: Marissa Miller
*****https://damndelicious.net/2014/04/25/lemon-chicken-orzo-soup/ [Full recipe with pictures]