A Gift From All of Us Favorite Holiday Recipes from your Lewis Librarians and Staff

We wanted to do something special for everyone this year. So in lieu of a gift exchange we thought we would gather up all of our favorite holiday recipes and gift them to our colleagues and patrons. We hope you enjoy them as much as we do! We've paired them with our favorite Christmas tunes.


Endive Boats

Kristin Anderson

  • 4 Belgian Endives
  • 3 snack pack sized container mandarin oranges
  • candied walnuts
  • 8 oz goat cheese
  • chives, chopped into 1cm segments
  • balsamic glaze
  • salt and pepper to taste
  1. Wash endive leaves and arrange on a serving tray.
  2. Crumble walnuts into small pieces and sprinkle into endive leaves.
  3. Crumble goat cheese and sprinkle into endives.
  4. Place 1-2 orange segments into each endive.
  5. Drizzle balsamic glaze onto each endive.
  6. Sprinkle endives with chives.
  7. Salt and pepper to taste.

Smoked Salmon Dip

Kelley Plass

Yield: 1 1/2 pints

  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sour cream
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon minced fresh dill
  • 1 teaspoon prepared horseradish, drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 pound (4 ounces) smoked salmon, minced
  1. Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
  2. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix.
  3. Add the smoked salmon and mix well.
  4. Chill and serve with crudités and/or crackers.

Recipe courtesy of Ina Garten


Pork Red Tamales

Deyanira Reyes Zavala

Dough Ingredients:

  • 1 – Container of Masa Red con chile/pepper
  • 1 tsp baking powder
  • ½ tsp of salt
  • 2/3 cup of lard
  • 1 cup of broth from cooked pork butt meat

Tamales Ingredients:

  • 1 bag of corn husks
  • 3 oz Chile Nuevo Mexico (if chiles are too small add 3 or 4 more)
  • 5 big Chiles Ancho (if chiles are too small add 2 or 3 more)
  • 8 garlic cloves (if too small add 2 or 3 more)
  • 5 lbs of pork butt
  • 2 onions
  • Salt to taste
  • Cumin to taste
  • Black Pepper to taste
  • Water (if dry)
  1. Soak corn husks for 24hrs under water.
  2. When you are about to start cooking the meat for the tamales change the water for the corn husks and add water again.
  3. Take out the Red Chili/Pepper Masa to get to room temperature before using.
  4. Add the pork butt to a pot with water and add in a whole onion, salt, and a 4 big garlic cloves.
  5. Boil all the chiles together in a pot until soften.
  6. Once the chiles have softened remove the seeds inside the chiles and place the chiles into a blender.
  7. Add half an onion, the 8 garlic cloves, salt, cumin and black pepper to taste. Add water if dry
  8. Once the pork butt is cooked make sure to shred the meat and add the sauce together in a pan until thoroughly mixed.
  9. Once the meat is ready start on your dough. You can use a kitchen aid mixer or an mixer for easier use to mix the Red Masa, salt, lard, broth and baking powder.
  10. Mix until fluffy and light. You can test it by grabbing a small piece and placing it on a cold cup of water and it should float.
  11. Drain the husks and pat dry. Starting 1/2 inch from the wide end of a husk, spread about 3 tablespoons of the masa dough down the length of the husk, leaving a 1-inch border on the sides. Spoon 2 heaping tablespoons of the pork filling down the center of the dough, then fold in the sides of the husk, wrapping the dough around the filling. Fold up the narrow end of the husk. Repeat with the remaining husks, dough and filling.
  12. Set a steamer basket in a large pot filled with 1 to 2 inches of water. Arrange the tamales standing open-end up in the steamer. Bring the water to a boil over medium-high heat, then cover and steam until the dough is firm, 50-70 minutes. Remove from the steamer and cool slightly before unwrapping. (If you are unsure of the tamale not being cooked open one up and if the dough is smearing it still needs more time to cook).
  13. Enjoy!! I love to eat my tamales with rice, beans and some guacamole with a nice cold Coca-Cola.

Cheesy Butternut Squash Cavatappi Bake

Sierra Campbell

Prep: 30 minutes

Bake: 20 minutes

Cook: 8 minutes

Oven: 375 degrees F

  • 3 cups peeled and cubed butternut squash
  • 8 oz. dried cavatappi or other elbow macaroni
  • 1 Tbsp. butter
  • 8 oz. cremini or button mushrooms, slice
  • 3 green onions, thinly sliced
  • 2 Tbsp. all-purpose flour
  • 1 cup fat-free milk
  • 6 oz. fontina cheese, shredded (1 ½ cups)
  • 2 slices reduced-sodium bacon, cooked and crumbled (optional)
  1. Preheat oven to 375 degrees. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside.
  2. In a medium microwave-safe bowl, combine squash and 2 tbsp. water; cover with vented plastic wrap. Microwave on high for 4 minutes; stir. Microwave, covered, about 4 minutes more or until squash is tender. Carefully remove plastic wrap. Mash squash; set aside.
  3. Meanwhile, cook pasta according to package directions; drain. In a medium saucepan heat butter over medium-high heat. Add mushrooms and green onions. Cook until tender, about 5 minutes. Sprinkle flour over mushroom mixture. Cook and stir for 1 minute. Add milk and ¼ tsp. Each of salt and pepper. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in squash. Add pasta. Gently fold to combine.
  4. Transfer half of the pasta mixture to the prepared baking dish. Sprinkle with half of the cheese. Add remaining pasta mixture and cheese. Top with bacon, if desired. Bake uncovered, 20 to 25 minutes or until heated through and cheese is melted. Top with additional green onions. Makes 6 servings.
  5. Each Serving: 334 calories, 12g fat, 39mg cholesterol, 366mg sodium, 42g carbohydrates, 3g fiber, 16g protein.

Better Homes and Gardens, September 2013

Yorkshire Pudding

Joe Anderson

  • 3 large eggs
  • ¾ cup whole milk
  • ¾ cup all-purpose flour
  • ¾ teaspoon kosher salt
  • About 1/4 cup rendered beef or pork fat, olive oil or melted butter
  1. Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
  2. Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.

Chris' Adults Only Grilled Cheese

Andrew Lenaghan

  • 1 tbsp. olive oil
  • 1 large red onion, coarsely chopped
  • 1 tbsp brown sugar*
  • ¼ tsp Salt
  • Freshly ground black pepper
  • 1 tbsp. bourbon**
  • 5½ tbsp unsalted butter (divided)
  • 12 oz of your favorite cheeses, grated (Sharp Cheddar and Gruyere recommended)
  • 8 slices of crusty sourdough bread

*an equal amount of honey may be substituted

**Jack Daniels can be substituted if desired

  1. Heat oil in a large skillet over medium heat. Add onion and cook -20-25 minutes, stirring frequently, until caramelized and very tender. Stir in sugar, salt, and pepper. Add bourbon, scraping up all brown bits in bottom of skillet. Stir in 1 ½ teaspoon butter until melted; keep warm. (Makes about 1 cup.)
  2. In a medium bowl, toss cheeses until well combined. Divide evenly into 4 portions; press each into a disk-like patty to fit the size of the bread slices.
  3. Spread 1/4 cup of the onion mixture on each of 4 slices of bread. Top each with a cheese patty and another slice of bread. Spread 1 ½ teaspoon of the butter on 1 side of each sandwich.
  4. Heat a large nonstick skillet over medium-low heat. Place 2 sandwiches, butter side down, in skillet. Cook 3 to 4 minutes, until golden brown. While first side is cooking, spread 1 ½ teaspoon of the butter on other side of each sandwich. Turn sandwiches and cook 3 to 4 minutes more­ until second side is crispy and golden brown and the cheese has melted. Repeat with remaining 2 sandwiches.

Pair with tomato soup and best served and enjoyed with a cold, dark beer, like porter or stout.

Helen's Homemade Tomato Soup

Andrew Lenaghan

  • 4 slices bacon, a cut into small dice
  • 2 carrots, finely chopped
  • ½ medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 ½ tbsp tomato paste
  • 1 tbsp flour
  • 1 - 28 oz can of diced plum tomatoes
  • 4 cups chicken broth (add more as needed)
  • ½ tbsp Worcestershire sauce
  • ½ tsp dried basil
  • 1 bay leaf
  • salt and coarsely ground black pepper to taste
  • cream or whole milk (optional, do not use skim milk to substitute)
  1. Fry the bacon in a large soup pot over medium low heat until bacon starts to get crispy and browned, about 5-8 minutes.
  2. Add the carrots, onion, and garlic to the bacon in the pan; saute for 5-10 minutes until the vegetables are very aromatic and tender.
  3. Add the tomato paste-stir for a few minutes until you can see and smell the tomato paste starting to brown and caramelize. Add the flour and stir constantly for a 1-2 minutes or so until it is well incorporated. Take care to avoid burning.
  4. Add the canned tomatoes, chicken broth and Worcestershire sauce into the soup and stir until well mixed. Add the basil and the bay leaf to the soup pot.
  5. Bring the soup to a boil and immediately reduce to just simmering. Allow the soup to simmer for 30 minutes, stirring occasionally.
  6. Remove the bay leaf. Off heat, use a blender or food processor to puree the soup in batches until smooth and silky, then return to the pot. If desired, add small amounts of water, chicken stock and/or cream or whole milk until the soup reaches its desired consistency. Add salt and coarsely ground black pepper to taste.
  7. Let the soup simmer until heated through, 5-10 minutes. Serve hot. Garnish with a sprig of fresh parsley or other fresh, leafy herb.

NOTES: A handheld immersion blender may be used directly in the pot; however, this should also be done off heat.

Thyme may be substituted for basil. If you prefer fresh herbs, chop finely and use 1 tbsp fresh instead of ½ tsp dried.

If doubling this recipe, do not double the amount of bacon used; rather, use 1 ½ times the initial amount (i.e., six slices).


Easy Whipped Cream

Kristin Anderson

  • 8 oz whipping cream
  • 2 Tbsp powdered sugar
  • 1/4 tsp vanilla
  1. Combine ingredients in bowl with high sides.
  2. Beat together using a hand or standing mixer for approximately 10min or until stiff peaks form.
  3. Refrigerate until needed.

Chocolate Sea Salt Cookies

Alice Creason

  • 1 1/4 cups unsalted butter, softened
  • 1 1/3 cups light brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 1/2 cups flour
  • 3/4 cup cocoa powder
  • 1 tablespoon baking soda
  • 1/4 teaspoon cinnamon
  • 10 1/2 ounces dark chocolate chips
  • 1 egg, beaten
  • Flaky sea salt
  1. In a large bowl, beat the butter, sugars, 2 eggs, vanilla extract and salt until well combined.
  2. Sift the flour, cocoa powder, baking soda, and cinnamon into the butter mixture. Mix until the dough just comes together and is no longer dry. Add chocolate chips and continuing mixing until combined.
  3. Divide dough into four portions. Roll each portion into a 10-inch log. Wrap in waxed paper and chill for at least 1 hour.
  4. Preheat the oven to 325 degrees. Using a sharp knife dipped in hot water, cut dough into 1 inch slices; place 1 inch apart on ungreased cookie sheets.
  5. Bake for 12 minutes, then lightly brush cookies with beaten egg. Sprinkle with sea salt and bake for 5 minutes more. Transfer to a wire rack and let cool.
  6. Makes about 40 cookies.

Rum Balls

Gina Sopko

Makes about 2 ½ dozen

  • 1 ½ Cups vanilla wafer crumbs (about 50 cookies)
  • ¼ Cup Bacardi dark rum
  • ¼ Cup honey
  • 8 oz. (2 Cups) ground walnuts
  • Confectioners’ sugar
  1. Combine all ingredients, except confectioners’ sugar; blend thoroughly.
  2. Shape into small balls about 1 inch in diameter.
  3. Roll in confectioners’ sugar.
  4. Store in tightly covered container.

Cherry Pie

Kristin Anderson

  • Pilsbury Pie Crust
  • 1- 24 oz jar of Dark Morello Cherries [Trader Joe's/Aldi](or whatever cherries you like)
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1/4 teaspoon almond extract
  • 1 teaspoon of lemon juice
  • 1 teaspoon of butter optional
  1. Drain the cherries, separating the juice and the cherries. You should have 2 cups of cherries and well over a cup of juice. Measure out exactly 3/4 cup liquid (that’s all you’ll need).
  2. In a large saucepan (2-3 quarts), combine the sugar, cornstarch and salt. Add the 3/4 cup of cherry juice and stir until smooth. Place saucepan over medium heat and whisk or just stir until mixture boils, thickens and becomes translucent. Remove from the heat and stir in the drained 2 cups of cherries, almond extract, lemon juice and the butter (if using). Chill until ready to use.
  3. I like to use a cookie cutter to cut out fun shapes to add to the top of the pie with the 2nd pie crust. If doing this step, brush the shapes with an eggwash (water and egg whites) and sprinkle with sugar.
  4. Bake at 375 degrees for about 40 minutes on a preheated cookie sheet.
  5. Let cool completely and ENJOY!

Auntie Anne's Potato Chip Cookies

Sarah Krause

  • 1 cup Pecans
  • 1 lb Butter Softened
  • 1 cup Sugar
  • 3/4 cup Ruffled Potato Chips
  • 1 Tsp Vanilla
  • 3 Cups of Sifted Flour
  1. Cream sugar and butter with a mixer.
  2. Then beat in potato chips and vanilla.
  3. Then add flour slowly.
  4. Then the pecans.
  5. Teaspoon out the cookie dough onto a baking sheet.
  6. Bake at 350 F for 10-15 minutes.

Italian Cookies

Gina Sopko


  • ¾ Cup sugar
  • 1 stick (1/2 cup) unsalted butter, melted
  • 2 large eggs
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ¼ tsp salt


  • 1 Cup confectioners’ sugar
  • 2 or 3 tsp milk
  • 1 tsp vanilla extract
  1. Heat oven to 325 degrees F. Coat baking sheet(s) with nonstick spray.
  2. Dough: Beat first 5 ingredients in a large bowl with mixer until blended. On low speed, beat in next 3 ingredients until blended.
  3. Drop by rounded measuring teaspoons of dough 2 inches apart on the prepared baking sheet(s).
  4. Bake 8 to 10 minutes until bottoms are light golden. Remove cookies to a wire rack to cool.
  5. Dip tops of cookies in Glaze and, while wet sprinkle with nonpareils (sprinkles). Let set. Store airtight at room temperature up to 2 weeks or freeze up to 1 month.

Dutch Apple Pie

Deyanira Reyes Zavala

This recipe can make 2 pies.


  • 1- 9" pie crust
  • 3 lbs granny smith apples
  • 2-3 Tbsp lemons
  • 6 tbsp butter or margarine
  • 1/2 cup of white sugar
  • 1/2 cup of brown sugar
  • 3 Tbsp of flour
  • 1 Tbsp of corn starch
  • 1 Tbsp of water
  • 1 tsp of cinnamon
  • 1 tsp of vanilla


  • 1 cup of Flour
  • 1/2 cup of brown sugar
  • 1/4 cup of cooking oats
  • 1 tsp cinnamon
  • 6 Tbsp of melted butter
  1. Peel the apples and cut them up into nice clean slices and add them into a bowl with water and the lemon juice.
  2. In a large pot, melt the butter and add in the sugars and stir to combine.
  3. If the mixture is dry add 1 Tbsp of water to make it a liquid.
  4. Add in the remaining ingredients and mix well.
  5. Drain the apple slices and add to the butter and sugar mixture.
  6. Gently mix the apples with the sauce be sure not to break up the apple slices.
  7. Pour mixture into your prepared pie shell.


  1. Combine the dry ingredients.
  2. Add in melted butter and mix until mixture is crumbly.
  3. Evenly spread the mixture onto the pies making sure it is all the way to the edges.

Baking: Set oven to 400 degrees and put pie in for 15 minutes. Then turn heat down to 350 degrees for 35-45 minutes.

Tip: If the top crumb starts to darken before the pie is finished add aluminum foil to cover the pie to continue cooking.

Soft Oatmeal Cookies

Lily Qin

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 3 cups quick cooking oats
  1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.


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