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SUPER Woodloch Gameday Dishes for BIG GAME Sundays

SUPER Woodloch Gameday Dishes for BIG GAME Sundays

It’s an interesting time of the year. With the love and franticness of the holidays now distantly drifting off into our rear views, many of us are settling in for 2022, already hard at work towards all of those New Year’s resolutions (…right?)

But, for a few of us, we are now entering “the most WONDERFUL time of the year”- the NFL Playoffs. Fans of teams still in the hunt for a Super Bowl title are treading the lines of excitement and gut-wrenching anxiety. Fans of teams that are eliminated (Giants and Jets fans, that means you) can still find joy in watching the best teams in the league compete.

But of course, with all of this “couch time” on these cold winter days, it would be nice to have something tasty to snack on while we’re watching all of the excitement unfold, eh?

That’s where our kitchen team comes in. We have consulted our top chefs for a few gameday recipes from the Woodloch vault that are sure to delight you and your company this post-season!

The Joe Montana Chili Pot

An eternal gameday staple- it’s simply “the best.” 

Ingredients:

  • 2 Tbsp. EVOO
  • 1 pound ground beef or turkey
  • 1 red onion
  • 3 cloves garlic, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 summer squash, chopped
  • 2 chiles, seeded and chopped
  • 1 Tbsp. paprika
  • 1-12 oz. bottle beer
  • 1-28 oz. can diced tomatoes
  • 1-15 oz. can of corn
  • 2 Tbsp. fresh thyme chopped
  • Zested peel and juice of 1 lime
  • 4 scallions, thinly sliced
  • 1 cup shredded smoked gouda

In a large pot heat EVOO over medium-high heat until smoking. Add the beef and cook, stirring to break up, until browned, about 8 min. Stir in onion, garlic, zucchini, squash, bell pepper and chiles; season with salt and pepper. Stir in the corn kernels, chili powder and paprika. Cook until the veggies are softened, 6 to 7 min.

Stir in the beer and cook until reduced slightly, about 2 min. Stir in the tomatoes, thyme and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top with scallions and cheese.

Brady’s Potato Salad

Win your fans over with a taste of victory- no “cheating” necessary! 

Ingredients:

  • 3 cups red potatoes
  • 6 slices bacon
  • 1 small onion, diced
  • 2 tbsp. water
  • 1/3 cup white vinegar
  • 3 tbsp. sugar
  • 1 tsp. salt
  • 1/8 tsp pepper
  • 1 tbsp. parsley

Place the potatoes in a pot, with enough water to cover. Bring to a boil, and cook for about 10 minutes.

Place the bacon in a large deep skillet over medium-high heat. Cook until lightly browned and crisp. Remove and set aside.

Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt, and pepper to the pan. Bring to a boil, then add potatoes and parsley. Crumble half the bacon into the mix. Heat through, transfer to a serving dish. Crumble the remaining bacon over the top and serve warm.

Mahomes’s “Showtime” Bacon Mac & Cheese

Go big, or go home with this triple threat dish!

Ingredients:

  • EVOO
  • 6 slices bacon, cut crosswise into 1/2in pieces
  • 3 tbsp. unsalted butter
  • 1 onion, cut into 1/4 in dice
  • Kosher salt
  • 1/2 cup all-purpose flour
  • 1 quart whole milk, plus more as needed
  • 1/4 cup Dijon mustard
  • Tabasco or other hot sauce
  • 1 pound medium shells or other short pasta
  • 2 c. grated cheddar cheese (8oz)
  • 2 c. grated fontina cheese (8oz)
  • 1 c. grated parmesan cheese (4oz)

Drizzle a bit of EVOO in a large saucepan. Add the bacon and set the pan over     medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes.     Remove from the pan and drain on paper towels. Do not discard the bacon fat.

Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes.

Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes.

Meanwhile, bring a large pot of water to a boil. Add the pasta and cook 1 minute less than the instructions on package suggest, al dente. Drain pasta.

Add the cheddar, fontina, and parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately.

“Double-Doink” Philly Special Extra Point Maple Bacon Cookies

A dessert chocked full of flavor… don’t miss it!

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. butter, room temperature
  • 3/4 cup packed brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. maple extract
  • 3/4 c. chopped cooked bacon
  • 1 tbsp. PA maple syrup

Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, baking soda, and salt; set aside.

Beat together the butter, brown sugar, and white sugar with an electric mixer   until smooth. Add one egg; beat until blended into the butter mixture. Add the remaining egg, vanilla extract, and maple extract; beat until well blended and slightly fluffy. Stir in the flour mixture a little at a time, mixing just until combined. Stir in the bacon. Scoop by rounded tablespoonfuls onto prepared cookie sheets.

Bake in the preheated oven until edges turn golden brown, 10 to 12 minutes.

Remove from the oven, and cool on a wire rack.

There you have it- just a few key kitchen “plays” for the big game and beyond this winter. Enjoy them all- I’m actually off to go make myself a few snacks. For some reason, I’m starving.

A Taste of Woodloch: Pumpkin Spice (And Everything Nice!) | Woodloch Resort

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A Taste of Woodloch: Pumpkin Spice (And Everything Nice!)

Oh my gourd! It’s almost that special time of year- where Halloween has passed, and all of our eyes (and bellies) are anxiously looking forward to the magical day of THANKSGIVING! Turkey, gravy, stuffing, sweet potatoes, green beans and more make it one of the the most eagerly anticipated days of the year. But most importantly, as you surround yourself in thanks with your friends and family by your side, remember this most of all… save room for DESSERT!

Chef George, from our Woodloch Pines kitchen, and the Woodloch Bakery once again return to share some of their favorite recipes using the quintessential holiday ingredient… PUMPKIN! Enjoy!

Pumpkin Roll

Cake Ingredients:

  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)

Filling Ingredients:

  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)

Directions:

  1. PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
  4. BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Pumpkin Cheesecake

Ingredients for crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter

Ingredients for frosting:

  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees F.
  2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter and mix slightly. Press down flat into a 9-inch springform pan. Set aside.
  3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  4. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Dip

Ingredients:

  • 1 8 oz package cream cheese (softened)
  • 2 cups confectioners’ sugar
  • 1 cup canned pumpkin puree
  • ½ cup sour cream
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie mix
  • ½ tsp ground ginger
  • Gingersnap cookies
  • Apple slices

Directions:

  1. Using an electric mixer, beat together the cream cheese and confectioners’ sugar until smooth. Add in the pumpkin, sour cream, and spices and continue to mix until well incorporated.
  2. Serve immediately with ginger snaps, apple slices, graham crackers and any other options. Refrigerate any left overs

Let us know if you give one of these recipes a try by taking a photo and tagging us on social media with the hashtag #ATasteOfWoodloch!

Filed Under: fall, food, Holiday Cooking, Holidays at Home, Recipes Tagged With: ,

A Taste of Woodloch: More Fall Recipes | Woodloch Resort

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A Taste Of Woodloch: More Fall Recipes!

Autumn has a special way of gathering everyone to the dinner table. As we find our rhythms with back to school and work activities, we may need some inspiration to answer the ever-pressing question, “what’s for dinner?”

Chef George, from our Woodloch Pines kitchen, and the Woodloch Bakery have created some easy to follow recipes that will satisfy both the savory and sweet tooth. Enjoy!

Seafood Encrusted Haddock

Ingredients:

  • 4 Haddock filets (can use cod as well)
  • ½ lb chopped cooked shrimp pieces
  • ½ lb chopped Surimi (imitation crab) or crab meat
  • ½ cup diced celery
  • ¼ cup chopped scallions
  • 1 T Old Bay Seasoning
  • 1 pinch dill
  • 1 T spicy brown mustard
  • 2 dashes Worcestershire
  • ½ cup panko breadcrumbs
  • 1 cup mayonnaise
  • Olive oil
  • Salt and pepper

Directions:

Directions:
1. Preheat your oven to 375 F. Oil a cooking tray and place your haddock filets on it. Drizzle with a little more olive oil and sprinkle with salt and pepper.
2. While your oven is preheating in a mixing bowl combine all remaining ingredients and mix well. The seafood stuffing should be wet enough that it can form and hold its shape (if it seems to wet, add a bit more bread crumbs, to dry, a bit more mayo).
3. Top your haddock filets with the seafood crust and pat down slightly.
4. Bake until the internal temperature reaches 140 F (about 15 minutes in a convection oven).

Apple & Ham Flatbread

Ingredients:

  • 4 store bought Naan flatbreads
  • 1 Granny Smith apple- ¼ and sliced
  • 1 red onion- sliced
  • ½ lb Capicola ham
  • 1 lb mozzarella cheese
  • ½ lb goat cheese
  • Arugula
  • Balsamic Glaze

Directions:

1. Preheat your oven to 450 F.
2. Drizzle a little bit of olive oil on a baking tray and line arrange the Naan bread.
3. Divide the Mozzarella up between the crusts, and add the onions, apple slices, and Capicola ham. Top with goat cheese.
4. Bake in the oven for 6 to 8 minutes until the cheese is starting to brown and crust is beginning to crisp.
5. Remove from the oven and garnish with arugula and balsamic glaze.

Strawberry Lemonade Cake

Ingredients for cake:

  • 1 cup butter, softened
  • 4 large eggs, separated
  • 2 cups granulated sugar
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon table salt
  • 1 cup milk
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Shortening
  • 2 drop pink food coloring gel (optional)

Ingredients for strawberry lemon jam:

  • 2 1/2 cups coarsely chopped fresh strawberries
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 3 tablespoons cornstarch

Ingredients for frosting:

  • 1 (8-oz.) package cream cheese, softened
  • 2/3 cup sugar, divided
  • 2/3 cup chopped fresh strawberries
  • 1 drop pink food coloring gel (optional)
  • 1 1/2 cups heavy cream
  • 3 tablespoons fresh lemon juice

Directions:

  1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy.
  2. Add egg yolks, 1 at a time, beating until blended after each addition. Stir together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice.
  3. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans.
  4. Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
  5. For Strawberry-Lemonade Jam: Process strawberries in a blender until smooth; press through a wire mesh strainer into a 3-qt. saucepan, using back of a spoon to squeeze out juice; discard pulp. Stir in sugar. Whisk together lemon juice and cornstarch; gradually whisk into strawberry mixture. Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute. Remove from heat. Place plastic wrap directly on warm jam; chill 2 hours or until cold. Refrigerate in an airtight container up to 1 week.
  6. For Frosting: Beat cream cheese and 1/3 cup sugar with an electric mixer until smooth; add strawberries and food coloring (if desired); beat until blended. Beat cream and juice at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture; fold in remaining cream mixture. Use immediately.
  7. Layer Cake: Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam, leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with second and third cake layers, repeating procedure with filling and frosting between each layer. Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.

Let us know if you give one of these recipes a try by taking a photo and tagging us on social media with the hashtag #ATasteOfWoodloch!

Filed Under: fall, food, Recipes Tagged With: ,

From the Woodloch Cookbook: Recipes to warm your Winter! | Woodloch Resort

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The Woodloch Cookbook: Recipes to Warm Your Winter!

It seems like just yesterday the autumn foliage was glimmering in brilliant shades of amber, fire red and golden yellow and I all I kept hearing about was how excited everyone was for “Pumpkin Latte Season” at their neighborhood Starbucks.

And now, times have changed.

Today, I am working from home as last night’s snowfall has made a mess of our local country roads. Sleigh riding was great fun as a kid- not so much in a vehicle as an adult. Which makes me reminisce of the snow days of old. How I have missed them!

When I wasn’t working on a school project that I had most certainly banked on completing due to a snow day, I used to love spending hours outside sledding around. When it got too cold I’d fire up my loyal Super Nintendo. And slowly but steadily I’d find ways to drive my mom insane. And the best way to deal with all the added stress? Therapeutic cooking.

I don’t believe my mom is alone. I think cooking works as a nice release for many that are stressed out- and it also doubles as an enjoyable activity in itself. So back by popular demand (and with the recipes YOU asked for!) please enjoy these wintry recipes to help warm up your season!

Woodloch Pines Chicken Soup
(just in case you happen to catch cold!)

INGREDIENTS:

• 1 ½ quarts chicken stock
• 6 chicken bouillon cubes
• 5 tbs. rice
• ¼ cup butter
• 7 tbs. flour
• 2 c. cooked chicken, cut up
• 2 tbs. chopped parsley

INSTRUCTIONS:
Cook rice, set aside. Bring chicken stock and bouillon cube to boil; reduce heat to low. Heat butter in small pan; stir in flour until smooth. Stir mixture into hot soup until desired consistency is achieved. Add cooked rice and cut-up chicken. Garnish with chopped parsley.

Woodloch’s Famous Chili
(just in time for Super Bowl Sunday!)

INGREDIENTS:

• 2 tbs. lard / bacon fat
• 3 lbs. lean beef chuck, cut into ½ in cubes
• 2 onions, coarse chopped (1 ½ cups)
• 6 tbs. pure ground hot chili
• 3 tbs. cumin
• 2 tbs. pure ground mild chili
• 1 ½ tsp. minced garlic
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• Water
• 1 ½ c. beef broth
• 3 mild or hot green chilis
• 1 large chopped tomato
• 1 tbs. crushed chili Caribe or red pepper flakes, to taste
• 1 tsp. dried oregano, soaked in ¼ cup warm beer
• 1 tbs. cider vinegar
• 1 tbs. tortilla flour or cornmeal

INSTRUCTIONS:
Melt lard / fat in large Dutch oven or heavy pot. Add meat in 2 batches if necessary & cook on all sides until it loses its pink color. Add onions, ground hot chili, cumin, ground mild chili, garlic, salt and black pepper. Add water to barely cover the meat, bring to a boil, reduce heat and simmer uncovered 1 to 1 ½ hours until meat is almost tender, adding more water if needed. Add 1 cup of beef broth to the chopped chilis, tomatoes, chili Caribe, oregano-beer mixture & vinegar. Simmer uncovered for 30 minutes, stirring often. Stir tortilla flour into remaining ½ cup beef broth, then stir into chili & simmer 15-20 minutes until meat is very tender and sauce is red-brown.

Woodloch’s Streusel Cake
(Great for breakfast, dessert… and any other time of the day.)

STREUSEL CRUMB INGREDIENTS:

• 4 oz. butter
• ½ tsp salt
• 1 2/3 cup granulated sugar
• 4 tsp. cinnamon powder
• ½ c. shortening
• ½ c. brown sugar
• 1/3 tsp vanilla
• 5 ½ c. flour

INSTRUCTIONS: Mix all ingredients except flour together until creamy. Add the flour then mix again. Mixture will become crumbly.

CAKE INGREDIENTS:
• 1 2/3 c. sugar
• 6 oz. butter
• ½ tsp. salt

• 5 lg. eggs
• 1 1/3 c. milk
• Vanilla to taste
• 3 ½ c. cake flour
• 1 tbs. baking powder

INSTRUCTIONS: Place butter and sugar in a bowl and beat until creamy. Add eggs, vanilla and milk and mix. Add remaining ingredients and continue mixing until smooth. Add half of the batter to your 9” x 13” cake pan. Sprinkle lightly with the crumbs. Using measuring cup, pour remaining batter over the crumbs. Top cake with more streusel crumbs before baking. Place in oven at 375 degrees and bake for 35 minutes. After baking, let cool before cutting into 2 inch squares and serving.

Filed Under: Cooking, food, Holiday Cooking, Holidays at Home, Recipes, Uncategorized Tagged With: ,

A Taste of Woodloch: Moroccan Stuffed Sweet Potato | Woodloch Resort

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A Taste of Woodloch: Moroccan Stuffed Sweet Potato

As the days begin to cool and transition into the Autumn season, it’s the perfect time to share a warm, comforting meal with the people you love.

Chef George, from our Woodloch Pines kitchen, has created a harvest menu that highlights the flavors of fall with ingredients that are in season. From our kitchen to yours, we invite you to create these recipes and enjoy them gathered around the table with your family!

INGREDIENTS:

2-3 medium yams- cut in half length wise, skin on
1 Tablespoon olive oil
½ an onion – diced
½ an apple – diced
4 garlic cloves, rough chopped
1 can chickpeas, drained & rinsed or sub ½ lb chicken breast
2 teaspoons Ras el Hanout
spice blend
½ teaspoon salt
¼ teaspoon pepper
2 teaspoon maple syrup
½ cup chopped cilantro, divided
¼ cup chopped scallions

DIRECTIONS:

1. Preheat oven to 400F. Place yams, cut side down on parchment lined baking sheet and roast for 30-40 minutes until tender.

2. While yams are roasting make  filling. Saute onion and apple in olive oil, in a large skillet, over medium high heat for 2-3 minutes. Turn heat to medium. Add garlic. Saute 4 more minutes then add chick peas and spices, salt and pepper. Continue cooking a few more minutes. Stir in maple syrup. At this point, it may seem a little spicy, but when stuffed into the sweet potato, the flavors will mellow a bit. Stir in half of the cilantro. Turn heat off.

3. When yams are tender, flip them right side up, and slit the middle gently with a knife and divide the filling, spooning it over the yams. Place back in a warm oven until ready to serve.

4. Garnish with fresh cilantro and scallions and a drizzle of “smoked” yogurt.

SMOKED YOGURT DRIZZLE

¼ cup plain yogurt or soy yogurt
(best with low fat or full fat,
not fat-free)
1/8 cup water
¼ teaspoon smoked paprika

Mix all ingredients in a small bowl. Place in a squirty bottle and keep in the fridge.

RAS el HANOUT

2 teaspoon ground cumin
1 teaspoon ground ginger
2 teaspoon salt
1 ½ teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander seeds
1 teaspoon cayenne
1 teaspoon cardamom
½ teaspoon ground allspice
¾ teaspoon ground cloves

Mix all ingredients together in a small bowl — using whole toasted ground seeds whenever possible. Keep in an airtight container.

*This spice blend is great for tagines, meats, roasted vegetables and rice.

We would love to see your Taste of Woodloch creations. When you make one of these dishes, take a photo and tag us on social media with the hashtag #ATasteOfWoodloch.

Save Room for DESSERT: more classic Woodloch recipes! | Woodloch Resort

Woodloch’s Blog

Keep up-to-date with all things Woodloch on our blog featuring exclusive recipes, heartwarming stories, lifestyle content, contests and more.

Save Room for DESSERT: more classic Woodloch recipes!

We hate to do this right after so many of you have faithfully stuck to your summer “beach bod” diets but hey… it’s OK to break the rules every once in a while. We won’t tell.

In case you haven’t visited yet, our guests will tell you that Woodloch is pretty famous for some of their baked goodies and desserts (like we said- you’re on vacation, you can spoil yourself if you’re in a different zip code.) So, we thought we’d crack open “the vault” and share just a few of their more acclaimed recipes! We apologize- our delicious crumb cake recipe will remain confidential forever and ever.

Scandinavian Pancakes

Ahh, yes. A delicious breakfast treat that can also be enjoyed during brunch, lunch, dinner (which I cal “Brinner”) and dessert. Before you begin, you will need a griddle set to 325°, Pam spray, a measuring cup, mixing bowl, spatula and ladle.

INGREDIENTS:
1 1/2 cup milk
4 large eggs
1 1/2 tsp vanilla
1 1/3 cups flour
½ cup sugar
1 tsp salt

DIRECTIONS:
In a mixing bowl, crack four eggs, and beat the eggs well. Next add sugar, salt, flour, and vanilla, and mix until smooth. Add milk slowly as you mix the batter. Set the mixture close to your griddle, and spray your griddle with Pam. Spread your batter onto your griddle with a small ladle into an oval shape. Cook on each side
for 30 seconds. Woodloch puts butter in the middle and rolls them up- this is a delicious but optional step!  This recipe makes about 12 pancakes, depending on the size- add a scoop of ice cream to the side for true bliss.

Chocolate Chunk Skillet Cookie

Woodloch is just about world-famous for their cookies. We offer quite a variety here, but the fan favorite seems to be the traditional chocolate chip! And the only thing better than a freshly baked cookie is a BIG freshly baked cookie topped off with some ice cream.

INGREDIENTS:
1/2 cup (1 stick) unsalted butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla
1 large egg
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups chocolate chunks

DIRECTIONS:
1. Preheat oven to 350°F.
2. In a cast iron skillet, melt the butter over low heat. Once the butter is melted, turn off the burner.
3. Stir in the sugars until well combined. Add the vanilla and egg and beat in until egg is completely incorporated. Stir in the flour, baking soda and salt. Gently fold in 1 cup of the chocolate chunks. Spread the dough evenly to cover the bottom of the skillet. Sprinkle with remaining 1/2 cup chocolate chunks.

4. Bake for 20-25 minutes or until cookie just starts to crisp and brown on top. Serves 6 people. Eat up!

Classic Mudpie

Coffee. Chocolate. Ice cream. Just a straight up winner, and always a welcome sight at the end of your Woodloch supper!

INGREDIENTS:
1 qt. coffee ice cream, softened
1 c. hot fudge topping
Whipped Cream
Toasted Almonds

DIRECTIONS:
Carefully spread ice cream into pie crust (recipe below). Cover with fudge topping and freeze. Serve frozen with whipped cream and sliced toasted almonds.

Chocolate Cookie Pie Crust:
1 1/3 c. chocolate cookie crumbs and butter. Pat gently into pie pan and bake at 350 degrees. Cool and enjoy!

Filed Under: Cooking, food, Holiday Cooking, Holidays at Home, Recipes Tagged With: , ,