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Recipe of the Month: Get it While It's Hot!

This month, we wanted to share a handful of mouthwatering recipes from our family to yours. Below are four awesome holiday recipes that have been a hit with our staff. It’s just a small way to tell you how sweet you are to be partnering with us to help end childhood hunger.



Shana’s Ponche De Frutas

Shana works with corporate partners on our new business team. She says, “my husband’s family makes this every year on Christmas Eve (Noche Buena), and it’s something that I now make every year with help from my three children! It’s warm and delicious - and can be spiked with rum for the adults!” 


  •  1 box of raisins, soaked in water
  • ½ cup dried apricots
  • ½ cup dried prunes
  • ½ cup dried apples, and cubed apple pieces
  • 1 pineapple
  • 2 sticks cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon cloves
  • 1 orange peel
  • Sugar to taste
  • 10 cups water
  • ¼ cup rum (optional)
  • 1 small papaya or dried papaya (optional)


Chop the dried fruit, finely chop the pineapple. Put all fruit in a pot and cover with water, add spices, bring to a boil, reduce heat and simmer covered for 45 minutes.

Remove from heat and add the sugar to taste (depends on ripeness of fruit).

Fill cups with punch and fruit, serve with a spoon to eat fruit, add rum if desired.


Johanna’s Galette


Johanna, who works in communications, says, “This is my go-to-dish around the holidays when it seems I’m cooking for something every other day. Galettes are easy, and people are always impressed because they look beautiful and are always delicious. I also love how versatile this dish is: I’ve made it with many types of squash and have sometimes added a dark leafy green and cranberries.”


For the Pastry

  • 2 ½ cups flour (I used a 1.5/1 mix of white and wheat)
  • ½ teaspoon table salt
  • 2 sticks (1 cup) unsalted butter, roughly chopped
  • ½ cup sour cream (light is fine) • 1 tablespoon apple cider vinegar
  • ⅓ cup ice cold water

In the bowl of your stand mixer, combine flour and salt.  Add the butter and mix on high to break up the bits of butter until the texture is like cornmeal, with the biggest bits the size of pebbles.  In a small bowl, whisk together the sour cream, vinegar and water and pour over the flour mixture.  Stir with a spatula until dough forms, kneading it once or twice if needed to bring it together.  Pat into a ball and chill in the fridge for at least one hour.

For the Filling

  • 1 medium hubbard squash (or winter squash of choice!)
  • 2 large yellow onions, halved and thinly sliced in half moons
  • 3 tablespoon olive oil, divided
  • 2 cups (6.5oz) grated Fontina cheese
  • 1 tablespoon unsalted butter
  • ⅓ teaspoon sugar
  • Fresh black pepper, to taste
  • 1 ½ teaspoon table salt
  • Egg, for egg wash
  • Fresh rosemary


Prepare the Squash

Preheat the oven to 400 degrees.  Peel the squash, then halve and scoop out the seeds.  Cut into ½ – ¾ inch chunks and toss with 2 tablespoons olive oil and a bit of salt and pepper.  Spread evenly on a baking sheet and bake for 30 minutes until tender, turning the pieces once so they brown evenly.

Caramelize the Onions

Melt the butter and remaining tablespoon olive oil in a large skillet.  Cook over medium-low heat with the sugar and remaining salt stirring occasionally until soft, about 25 minutes. Combine the squash, onions and cheese in a large bowl.

Assemble the Galette

On a floured surface, roll the dough out into a 16”–17” round.  Transfer to a parchment lined baking sheet.  Spread the squash mixture into the center, leaving a 2–2 ½” border.  Carefully fold the edges up and over the squash, pleating the edge to make it fit beautifully.  The center should be open. Brush with egg wash and sprinkle with fresh rosemary. Bake for 30-40 minutes or until golden brown all over.  Let sit for five minutes before sliding onto a serving plate.


Briana’s Sweet Potato Casserole

Briana works over in our Center for Best Practices and says, “My mom always made a version of this growing up, but this is a slightly healthier version. Note that I replaced the low-fat milk with condensed milk and also doubled the topping ingredients to ensure it covers the whole dish.”


  • 3 cups cooked, peeled mashed sweet potatoes
  • 1/4 cup pure maple syrup
  • 3 large eggs
  • 1/4 cup lowfat milk (1 percent)
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon plus one pinch salt
  • 1 cup chopped pecans
  • 2 tablespoons whole wheat pastry flour (may substitute with all-purpose)
  • 3 tablespoons light brown sugar


Preheat the oven to 350 degrees. Grease a 2-quart baking dish with cooking oil spray.

Combine the mashed sweet potatoes, maple syrup, eggs, milk, 2 tablespoons of the butter, the vanilla extract, cinnamon and ¼ teaspoon of the salt in the bowl of a stand mixer fitted with a balloon-whisk attachment or a handheld electric mixer. Beat on medium-high speed for several minutes, until all the ingredients are well combined and the mixture has slightly increased in volume, then transfer to the baking dish, smoothing the mixture evenly.

Combine the remaining 2 tablespoons of butter, the pecans, whole-wheat pastry flour, light brown sugar and the remaining pinch of salt in a medium bowl; use your clean fingers or a fork to evenly incorporate and coat the
pecans. Sprinkle over the top of the sweet potatoes in the dish.

Bake for 35 to 40 minutes, until fragrant and lightly caramelized on top. Let cool for about 10 minutes before serving.


Sara’s Spinach Stuffing Balls


Sara, who works with our restaurant partners, says, “We’ve been making these for YEARS. They are synonymous with the holidays at our house. Everyone loves them and requests them. You can’t eat just one!”




  • 2 (10 oz) packages frozen chopped spinach, cooked and well drained
  • 1 large onion, finely chopped, sauteed in butter
  • 4 eggs, beaten
  • ¾ cup melted margarine (I usually use less - because that’s a lot!)
  • ½ teaspoon garlic salt
  • pepper to taste
  • ½ teaspoon salt
  • ½ cup Parmesan cheese
  • 2 cups herbed stuffing mix


Mix together all ingredients. Chill at least a 1/2 hour (best overnight).

Make into small balls and bake on a greased cookie sheet 10-15 min at 350°.