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Holiday Recipe Exchange

Looking for a new dish for your holiday table? Want to share the great potluck dish everyone raved about at the last party you attended? Share your favorite recipes, or discover new ones with our Holiday Recipe Exchange.

Bring in several copies of your favorite recipe (printed out on an 8 1/2 by 11 sheet of paper and paper clipped together) to put in the Holiday Recipe Exchange kiosk located by the Reception Desk from mid-November through late December. Look at the recipes others have left, and take home a new recipe or two.

If you prefer to share your recipe online, simply add the recipe in a comment to this blog post.

Bon Appetit!


madame librarian
Wed, 2012-11-21 17:14

Artichoke & Spinach Dip

2 Cups Artichoke Hearts(finely chopped)
1 10oz. package Chopped Spinach
1 Cup Mayonnaise (Lite)
1 Cup Parmesan Cheese(finely grated)
2 teaspoons Garlic Powder

Combine all ingredients in a food processor. Pulse 6-10 times. Pour mixture into 9" pie pan and bake in 350 degree oven for 15-20 minutes(until top is lightly browned). Serve with crackers, pita rounds, or on sliced Italian bread.

Wed, 2012-11-28 09:58

Forgotten Meringues

A great way to use up extra egg whites. Bake them overnight--so easy! I often make without the nuts, or use bittersweet chocolate chips instead of semisweet.

2 large egg whites, at room temperature
1/2 teaspoon cream of tartar
2/3 cup superfine granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips or finely chopped semisweet chocolate
1 cup finely chopped walnuts
Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.

In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

Mon, 2012-12-17 14:16

Need a cake recipe for a special occasion? This website has them all.