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Holiday Recipes from the MBC Team

Holiday Recipes from the MBC Team

| November 16, 2020

This holiday season our office wanted to share some of our favorite recipes with you. The incredibly talented cooks at our office have shared everything from family heirloom recipes to made from scratch recipes. We hope you will find a new recipe to try.

Happy Holidays from Miller, Bales & Company!

Barbeque Rice

By Jodi Bales, an heirloom recipe handed down from Azallee Boyd, Origin date: 1950’s


  • 1 stick oleo
  • 1/2 cup chopped onions
  • 1 can chicken broth
  • 4 cups cooked rice
  • 1 cup chopped celery
  • 2 cans cream of chicken soup
  • 1 tablespoon liquid smoke


  1. Melt oleo and then add the celery and onion
  2. Cook until tender
  3. Add soup, broth, liquid smoke, and rice
  4. Cook for 30 – 40 minutes on top of stove or in oven 350 degrees


Parmesan Crusted Chicken

By Sue Miller



  • 1/2 cup all-purpose flour
  • 2 eggs
  • 2/3 cup seasoned Italian breadcrumbs, Progresso recommended
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped fresh herbs, such as thyme, parsley, chives or rosemary


  • 3 – 4 boneless skinless chicken breasts that are pounded to ¼" thickthis is about 1 1/2 pounds. If chicken breasts are larger than 8 oz., cut them in half lengthwise before pounding out.
  • salt and freshly ground black pepper
  • 1/4 cup olive oil
  • lemon wedges, for serving


  1. Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the breadcrumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
  2. Season chicken breasts with salt and pepper. Dredge chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
  3. Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2 – 3 minutes until the first side is golden brown. Flip and continue cooking until done, 2 – 3 minutes longer. Use a meat thermometer for an internal temperature of 165 degrees. Serve immediately with lemon wedges.

Pair with arugula salad with shaved parmesan, lemon & olive oil.


Peanut Butter Balls

By Heather Hilgedick


  • 3 cups of Rice Krispies
  • 2 cups peanut butter
  • 1 lb. powdered sugar
  • 2 sticks oleo, melted
  • 2 bags chocolate chips
  • 1 block paraffin
  • wax paper


  1. Mix Rice Krispies, peanut butter, powdered sugar and oleo.
  2. Roll in small balls.
  3. Then melt chocolate chips and paraffin.
  4. Dip balls and place on cookie sheet covered with wax paper.
  5. Cool until set.


Baked Cinnamon Apples

By Matt Vandelicht


  • 6 medium sized apples
  • 1/4 cup of brown sugar with sprinkle of white sugar
  • red hot candies
  • 1 tablespoon of cinnamon
  • pinch of salt


  1. Cut and slice apples, place in a 9x12 baking pan
  2. Sprinkle apples with salt
  3. Mix brown sugar, white sugar and red hot candies and cinnamon in separate bowl
  4. Pour mixture over apples and stir to coat with mixture
  5. Add enough water to cover the bottom of the dish
  6. Bake for 350 degrees for an hour, or until apples are soft


“The Recipe”

By Ashley Shewmake


  • 9 cups of water
  • 1 tablespoon instant tea
  • 1 1/2 cups of sugar
  • 12 oz. frozen lemonade
  • 12 oz. frozen orange juice
  • 2 cups vodka
  • Sprite, as needed


  1. Boil water, sugar and tea. Mix well and cool.
  2. Add remaining ingredients and freeze.
  3. To serve, make a slush with 2-parts recipe and 1-part Sprite.
  4. Make one glass at a time.


Pistachio Fluff Salad

By Brent Lawrence


  • 2 boxes (3.4 oz. each) Jell-O instant pistachio pudding mix
  • 1 can (20 oz.) crushed pineapple
  • 16 oz. Cool Whip, thawed
  • 1 bag (10 oz.) mini marshmallows
  • maraschino cherries for garnish


  1. In a large bowl, combine pudding mix with crushed pineapple. Mix with a wooden spoon until pudding mix is blended with pineapple liquids. Add in Cool Whip and mini marshmallows. Cover and refrigerate 4 hours, or overnight.
  2. Serve with maraschino cherries as a garnish. Or, if desired, add cherries to fluff right before serving.
  3. Enjoy.


Snowball Cookies

By Lori Berry


  • 1 cup butter
  • 1/4 cup powdered sugar
  • 2 cup flour
  • 1/2 tablespoon salt
  • 1 cup chopped almonds
  • 1 tablespoon vanilla
  • maraschino cherries (cut in half)


  1. Cream butter add sugar. Add remaining ingredients except cherries. Mix well.
  2. Using a teaspoon of dough, place cherry in the center and roll into a ball.
  3. Bake on greased cookie sheet at 325 degrees for 30 minutes.
  4. Remove from oven and roll in powdered sugar.




By Brian Poelma


  • 1 cup sugar
  • 1 1/3 cup light corn syrup
  • 1 1/3 peanut butter
  • 1 tablespoon vanilla
  • 6 cups Rice Krispies
  • 1 cup butterscotch chips


  1. Grease 9 x 13 pan
  2. In saucepan on low heat, add sugar and corn syrup and stir until sugar dissolves. Do not let boil. Once sugar dissolves, remove from heat. Stir in vanilla and peanut butter. Stir in Rice Krispies-combine well. Pour this into the 9x13 pan and pat in place. Set aside.
  3. In saucepan over low heat, melt butterscotch chips until smooth
  4. Quickly spread on top of Rice Krispies. Let cool. Cut and enjoy!



By Jackson Akyol


  • select a well-marbled ribeye 1-1.25 inches thick
  • pinch of oregano
  • pinch of salt
  • pinch of coarse ground pepper
  • pinch of garlic powder


  1. Salt steak approximately 1 hour prior to cooking
  2. Season with oregano, pepper, and garlic before putting on grill
  3. Grill to internal temp of 125 degrees
  4. Sear on both sides in a cast iron pan over high heat with oil for approximately 30 seconds
  5. Let steak rest for 5-10 minutes before eating


No Bake Triple Layer Pumpkin Pie

By Chris Calhoun


  • 1 pkg. (8 oz.) cream cheese, softened
  • 2 teaspoon half & half cream, cold
  • 1 cup half & half cream, cold
  • 5 cups of cool whip topping, thawed
  • premade gram cracker pie crust
  • 2 pkg. Jell-O vanilla flavor instant pudding, 4-servicing size
  • 1 can (16 oz.) pure pumpkin, E.D. SMITH® Pure Pumpkin recommended
  • 1 tablespoon cinnamon
  • 1/2 tablespoon ginger
  • 1/4 tablespoon cloves


  1. Mix cream cheese, sugar, and the two teaspoons of half & half cream with wire whisk until smooth with no lumps
  2. Gently fold in 3 cups of Cool Whip Topping until well combined
  3. Spread on bottom of pie crust. Do this by adding dollops over pie and then spread evenly
  4. Pour the 1 Cup half and half cram into large mixing bowl, add both packages of vanilla pudding mix. Beat with wire whisk for 1 minute until blended. Do not use mixer or it will get too thick and lumpy.
  5. Let stand 3 minutes. Stir in pumpkin and spices into pudding and mix well. Spread over cream cheese layer. Top with 2 cups of Cool Whip topping
  6. Refrigerate at least 3 – 4 hours prior to serving


Leftover Thanksgiving Turkey Shepherd’s Pie

By Shellye Deeken


  • 2 tablespoons of unsalted butter
  • 1/2 tablespoon, salt
  • 1/2 tablespoon, black pepper
  • 1/2 tablespoon, dried thyme
  • 1/2 tablespoon, dried basil
  • 1 clove garlic, minced
  • 1 oz. cheddar cheese, shredded
  • 2 1/2 cups leftover turkey meat
  • 2 cups of mashed potatoes
  • 1 cup of gravy
  • any leftover vegetables (green beans, corn, carrots, etc.)

Optional vegetables to add:

  • 3/4 c. onion chopped
  • 1/2 c. celery chopped
  • 1/4 c. peas or mixed vegetable freezer bag


  1. Preheat oven to 350 degrees. In large skillet over medium heat, melt butter. Add onion, celery and carrots, cooking onions until translucent. If you are using a frozen bag of vegetables, drain any extra liquid from pan before next step. Add minced garlic, cooking for an additional minute.
  2. Add turkey, corn and peas (or green beans along with seasoning and gravy, cook until heated through.
  3. Transfer to a 1 quart baking dish, pressing into an even layer. Heat mashed potatoes over the turkey filling.
  4. Sprinkle with remaining cheese.
  5. Bake for 30 minutes.
  6. If desired, broil or use a kitchen torch to char cheese slightly.
  7. Serve warm.


Cream Cheese Banana Bread

By Mark Kowalski


  • 3/4 cup butter, softened
  • 8 oz. cream cheese, softened
  • 2 cups of sugar
  • 2 large eggs
  • 1 cup sifted flour
  • 1/2 tablespoon baking powder
  • 1/2 tablespoon baking soda
  • 1/2 tablespoon salt
  • 1/2 tablespoon vanilla
  • 1 1/2 cup of mashed bananas
  • 1 cup chopped pecans or walnuts, optional


  1. Preheat oven to 350 degrees. Grease 2 loaf pans.
  2. Cream butter and cream cheese.
  3. Gradually add in sugar, add eggs one at a time.
  4. Combine flour, baking powder, baking soda and salt.
  5. Gradually mix in butter, cream cheese mixture.
  6. When mixed, add in bananas, vanilla and nuts.
  7. Divide into 2 pans. Bake at 350 for 1 hour and 10 minutes or until wooden pick comes out clean and bread pulls away from pan. May need to cover with foil during the last 15 minutes to prevent top from burning.
  8. Cool 15 minutes.
  9. Enjoy.


No Bake Pumpkin Pie

By Tamieka Johnson


  • 2 cups of canned pumpkin pie filling
  • 1/2 cup of sugar
  • 8 oz. cream cheese, softened
  • 16 oz. Cool Whip
  • 1 tablespoon cinnamon
  • 2 tablespoon pumpkin pie spice
  • 1 tablespoon nutmeg
  • 1 3.4 oz. box of instant vanilla pudding 
  • 1 cup of milk
  • 2 pre-made crusts


  1. Bottom: Add cream cheese, sugar, and one 8 oz. tub of whipping cream in a bowl and blend well with mixer. Fill your pre-made crusts evenly with this mix.
  2. Middle: Mix pudding and milk and stir until thick. Add the two cans of pumpkin. Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended. Pour on top of the cheesecake layer.
  3. Top: Top evenly with Cool Whip and sprinkle with spices. Refrigerate for at least an hour before eating so pie as time to set completely.


Sweet Potato Pudding

By Eli Sherman


  • 8 medium sweet potatoes
  • 2 cups of sugar
  • 1 stick butter
  • 3 eggs
  • 2 tablespoons of flour
  • 1 teaspoon of baking powder
  • 3/4 large can evaporated milk
  • 2 tablespoons of vanilla
  • cinnamon – enough to sprinkle on the top of the pudding
  • powdered sugar – enough to sprinkle on the top of the pudding


  1. Bake sweet potatoes in a 350-degree oven for approx. 75 min. This can be done the day before. Peel and mash until smooth.
  2. Add vanilla, sugar, evaporated milk, butter, eggs to the mashed sweet potatoes and beat.
  3. Next add the flour and baking powder to the mixture and beat.
  4. Sprinkle heavily with powdered sugar and cinnamon and dot with butter.
  5. Bake at 350 degrees approximately 30-40 minutes