celebrating the holidays

2006

Aunt Gertie’s Mexican Wedding Cakes 2BBQ Beef Sandwiches 15Berry Mallow Yam Bake 19Blintz Souffle 20Bruschetta 8Butternut, Goat Cheese & Walnut Spread 18Cheesecake Cups 4Chicken Fried Rice 11Coconut Macaroons 4Coke Salad 9Cori’s Cowboy Enchiladas 18Crostata Di Ricotta 10Drunk Sweet Potatoes 22Easy Decorated Sugar Cookies 10Fennel and Orange Salad 21Festive Pumpkin Soup 3Fruit Pizza 11Gajar ka Halwa (Carrot Pudding) 15Ham Dip 5Holiday Bliss 9Holiday Penguins 17

Hot Sausage Dip 23Jil’s Hot and Spicy Fruit 6Mexican Chicken Casserole 5Monkey Bread 20Oreo Cheesecake 17Organic Green Tea Tofu Cake 23Peppermint Hot Chocolate 7Pork Green Chili 16Pumpkin Bread Pudding & Caramel Sauce 7Pumpkin Oatmeal Chocolate Chip Bread 3Puppy Chow 6Recipe Listing 2Santa - Tini 14‘Surprisingly Tasty’ Tuna Salad 21Sweet Pickle Ice Cream 14Tofu Spinach Pie 22Warm holiday greetings! 12White Chili 8Winter Squash Bowl 19

�

Recipe Listing

Aunt Gertie’s Mexican Wedding Cakes

kathy bleierclient services

Mix ingredients; roll into balls; place on ungreased cookie sheet and bake at 400 degrees for 1� minutes. Cool partially and then roll in powdered sugar. Eat at least one while they are still warm… YUMMMMM!

1 C. butter½ C. powdered sugar¼ t. salt1 t. vanilla or almond extract (I prefer almond)2 C. flourPowdered sugar for rolling

Kathy tells us these cookies are a fool-proof hit at holiday parties. As she says, “they are so easy, even I can make them!” And we

enjoyed eating them! Even so, Kathy really prefers to use her time making really beautiful jewelry.

�

3 eggs1 1/4 cup sugar1 cup pumpkin1/2 cup oil1/3 cup water1 t salt1 3/4 cup flour3/4 t baking soda

Beat eggs until frothy. Add sugar gradually; beat until thick and lemon colored. Stir in pumpkin, oil and water. Blend well. Mix and sift salt, flour, soda, cinnamon, nutmeg, and cloves. Add gradually to pumpkin mix, blending well. Stir in oats and choc chips. Pour into well greased and floured loaf pans, (1 large loaf or 5 small disposable aluminum works well). Bake at �50 for 40-50 mins. Loosen edges before removing from pan. Dust with powdered sugar if desired.

2 t cinnamon1 t nutmegpinch of cloves1 cup oatmeal1 12 oz package choc chips

brian bergeytech support

We weren’t exactly sure what dish Brian would bring – his culinary history at

RegOnline includes a framed picture of his favorite sandwich and eating a giant spoonful of peanut butter and ketchup (yes, together) on a dare from a coworker… We’re happy to say that his Chocolate Chip bread was quite tasty.

Pumpkin Oatmeal Chocolate Chip Bread

alex taylordeveloper

Festive Pumpkin Soup

Alex is responsible for bringing our great reporting functions to the new RegOnline Manager including

cross-event reporting. This Pumpkin Soup is a family tra-dition and an excellent source of protein (important for any vegetarians out there).

Cut pumpkin into pieces, peel and cube. Place in saucepan with 1.5 c water and dash salt—bring to boil. Simmer �0 minutes until tender. Puree pumpkin in blender or food processor, then return to pan. Add kidney beans and corn. Simmer 5 min stirring often. Add milk, bring to simmer, cook over low heat stirring often for 5 min. Season to taste with nutmeg, pepper, salt, then set aside. Heat � tbs butter in skillet, add leeks, dash salt, dash pepper. Cover and cook over low heat for �-4 minutes. Add

remaining � tbs water and cook 5 min longer until tender but not browned. Add lettuce and peas—cook until lettuce wilts and peas are hot. Reheat soup briefly, stir in remaining 1 tbs butter and pea-lettuce mixture. Serve. Top each bowl with fresh parsley and sour cream.

2 lbs. fresh pumpkin or winter squash2 C. fresh, frozen or canned corn2 C. cooked or canned kidney beans1.5 C. water plus two tablespoons 1 C. milkWhite pepperSaltFreshly grated nutmeg

3 T. butter2 leeks white and light green parts minced, rinsed thor-oughly first2 mild lettuce leaves cut into thin strips½ cup cooked fresh or frozen green peasParsley for garnishSour cream

4

Cheesecake Cups

tina ehlingerbusiness development

12 pieces chocolate chip cookie bar dough 1 8oz pkg cream cheese, softened ½ C. sweetened condensed milk 1 large egg 1 t. vanilla extract 1 - 21oz can cherry pie filling

Preheat oven to 325° F. Paper-line 12 muffin cups. Place 1 piece of cookie dough in each cup. Bake 10 to 1� minutes or until cookie has spread to edge of cup. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour about � tablespoons cream cheese mixture over each cookie in cup. Bake an additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.

Tina’s quirky humor and enthusiasm are conta-gious whether she’s at a trade show talking to

clients and prospects or in the office prompting us all to get on a healthy physical fitness track. Feel free to ask her about tips on jazzing up your dog’s appearance with Koolaid.

Coconut Macaroons

bill flaggpresident

(makes 20-22 cookies)14 oz sweetened shredded coconut14 oz sweetened condensed milk1 t. vanilla extract2 xlarge egg whites at room temp1/4 t. kosher salt

Combine coconut, milk and vanilla in a large bowl. Whip egg whites and salt on high in bowl of electric mixer with whisk attachment until medium peaks form. Fold egg whites into coconut mixture. Drop batter onto sheet pans lined with parchment paper using two teaspoons, bake for �5-�0 min at �50 until gold brown, cool, drizzle the top with your favorite melted chocolate bar, and serve. It will keep for a few days wrapped well....

Now here’s a President that can really cook it up. Bill never ceases to amaze

us with his baking abilities. Although we did see the flash of fear in his eyes when he found out he couldn’t bake his famous banana bread from last year…

5

Mexican Chicken Casserole

milt szulinskicorporate development

Ham Dip

alison mcgrathtech support

1 lb. Monterrey Jack Cheese8 Corn Tortillas2 Cans Cream of Chicken Soup2 Cans Cream of Mushroom Soup6 Boneless, Skinless Chicken Breasts1 Can Green Chilies (Diced)

Sauce: Mix soups and Chilies together in bowl. Cook and cube the chicken breasts. Layer ½ of the tortillas, ½ cooked cubed chicken, ½ of sauce, ½ of grated cheese. Repeat layering a second time. Bake: �50 for 45 Min.

Milt’s infectious laugh and sense of humor charm more than those of us at the office, he’s also wrapped around the hearts

of not one, but three special ladies in his life – wife Laura and their two adorable daughters.

2 pkgs pressed ham (Hillshire farms deli select smoked ham works best) 1 1/2 C. sour cream1 1/3 C. mayo2 t. dill weed2 T. parsley2 T. minced onion2 t. celery seed2 loafs of bread (1 for the bread bowl to put the dip in, the other is to chop up into small cubes to dip)

Blend all ingredients together in food processor. Scoop out bread fill with dip and serve

Remember when your mom told you not to pick up hitchhikers? Luckily for Ali she didn’t listen

and landed herself a job. That’s right, just a month after moving to Colorado – Ali and her boyfriend stopped to help two stranded mountain bikers. One of them was our President, Bill Flagg, who offered her a job!

�

Puppy Chow

Jil’s Hot and Spicy Fruit

1 stick of margarine1 C. peanut butter1 C. chocolate chips10 C. Chex Mix Cereal2 C. powdered sugar

Melt butter, peanut butter and chocolate chips together in a saucepan. Pour melted mixture over cereal in a large bowl. In a large paper bag sprinkle 1 cup powdered sugar on the bottom of the bag. Pour the chocolate cereal mixture in the bag. Pour the remaining 1 cup of powdered sugar over the cereal. Close bag and shake until all pieces are covered with sugar. Pour the cereal out on a large cookie sheet and let it cool. Then enjoy! (Best when placed in the freezer)

1 large can peach halves1 large can pear halves1 large can apricot halves1 can sliced pineappleDark pitted cherries½ stick butter1/3 C. brown sugar¼ t. curry powder

In small saucepan, melt half stick butter and stir in brown sugar and curry powder. Mix drained fruit in casserole dish. Pour sauce over fruit. Bake at ��5 for �0 minutes. Cover and let sit. Re-bake for �0 minutes when ready to serve.

Jil’s not sure if her mom or her grandmother concocted this de-

licious spiced fruit, but it’s been one of her holiday favorites since childhood. She’s also another one of our outdoorsy types and loves to snow shoe with her pound pup-py Ellie.

Brianne’s mom has made this addictive holiday snack for as long as she can

remember. We’re thinking that Brianne should have renamed her dish to Meow Mix, since she bucked the dog trend at RegOnline and recently adopted the cut-est little kitten, Izze.

brianne fiteclient services

jil nesbitmarketing

�

Pumpkin Bread Pudding & Caramel SaucePlace bread cubes in greased 1�x9-inch baking dish. Beat eggs, milk, pumpkin, brown sugar and va-nilla with wire whisk until well blended. Pour evenly over bread; sprinkle with nuts. Bake at �50, 45 minutes (covered �0 minutes, uncovered �5 minutes) until knife inserted in center comes out clean. Serve warm, topped with the warm caramel topping and top with a dollop of Reddi Whip.4 eggs1 C. milk1 can (15 oz) pumpkin1 C. firmly packed dark brown sugar1 t. vanilla½ C. pecan (or walnut) pieces1 can Reddi Whip

1 bottle (20.6 oz) caramel topping, heated as directed

12 slices cinnamon raisin bread, cut into 1” cubes

Jan, Jan, Jan…. when will you learn that if you bring any-thing even remotely able to go on your nose, lips, face – it’s

just too irresistible not to… (last year we “put a cherry on top” of her nose). This good sport uses her easy nature to head up our Tech Sup-port team.

Peppermint Hot Chocolate

1 ½ C. milk1 ¼ C. heavy cream¼ C. sugar1/8 t. salt6 oz. bittersweet chocolate, chopped

In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir until melted. Stir in the Peppermint Schnapps. Divide the hot chocolate among mugs and top with whipped cream, chocolate shaving, and candy cane. 4 servings.

4 oz. Peppermint SchnappsWhipped cream, for garnishChocolate shavings for garnishCandy Cane for garnish

The number of Chuck Norris quotes that have been introduced into the RegOnline culture

since Javier came on board are just too numerous to count. And no one is challenging him on it ei-ther – he’s a �rd degree black belt…

javier lozanomembership

jan masontech support manager

8

Bruschetta

White Chili24 oz. Jar White beans (don’t drain)1 Jar medium salsa 2 C. Monterrey Jack cheese – cubed or shredded1 t. oregano

sue fondaclient services

Place a piece of provolone cheese on each toasted baguette slice; place un-der the broiler until cheese is slightly melted. Combine tomatoes, basil, olive oil and garlic; spoon about a tablespoon onto each baguette round. Makes 1� appetizers.

1 can (14.5 ounces) petite diced tomatoes, drained2 T. chopped fresh basil leaves1 T. extra-virgin olive oil2 cloves garlic, minced8-12 slices provolone½ baguette, cut into ½ inch slices

We found out that Sue doesn’t really like to cook – not because she can’t, but because it gets in the way of

talking! She’d rather be skiing a back bowl or hiking in the mountains. Sue didn’t miss a beat when she moved from Tech Support to Client Services and is happily talking to customers wherever she goes.

1 t. cumin½ C. sour cream4 Chicken breasts – cooked & cubed1 pkg. fajita seasoning

Cook chicken in skillet with fa-jita seasoning. Put chicken and all other ingredients in crock pot. Cook on high for 4 hours or low for � hours.

cindy jenningsmarketing manager

There’s nothing better than a hearty cup o’ white chili on Christmas Eve – a

Jennings’ family tradition. And we don’t want to brag, but apparently this is award-winning chili that beat out ten other chili cook-off concoctions.

9

Holiday BlissMelt butter in a 1� X 9 baking pan. Sprinkle crumbs over butter. Pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut, and nuts. Press down gently and bake at �50 deg for �5 minutes or until golden brown.

jackie rapésales manager

½ C. butter1 ½ C. Graham Cracker Crumbs (or Ginger Snaps)1 can Eagle Brand Sweetened Milk1 pkg (6 oz) semi-sweet chocolate chips1 can (3 ½ oz) flaked coconut1 C. chopped nuts

Jackie heads up our client ser-vices and business develop-

ment as well as all things football and hockey. She’s always quick with a laugh or a helping hand – perhaps we need to nickname her “coach” – if Cheers had one, why can’t we?

Coke Salad

carla blakemoreclient services

Coke salad you ask? Let’s just say Carla is a Texan through and through – and those Texans

love their Coca Cola. This salad has been a holiday family tradition – and favorite - for generations.

1 – 3 oz. box cherry jello1 – 8 oz. maraschino cherries, chopped1 small can crushed pineapple1 cup nuts, chopped fine1 – 3 oz. cream cheese6 oz. Coke

Drain cherries & pineapple and add water to make 1 cup liquid. Heat and pour over jello to dissolve. Cool and then add Coke. Refriger-ate until beginning to set. Add fruit & nuts. Make little balls of cream cheese (I get my kids to do this part) and add to mixture and stir. Refrigerate until ready to serve.

10

Crostata Di RicottaCrust: Save yourself some “agita” and buy � ready-made pie crusts (Pillsbury & Sarah Lee work well) Soak raisins in lukewarm water. Mix remaining ingredients separately. Mix by hand for coarse texture; use mixer on lowest setting for smoother texture. Drain & dry the raisins; add to mixture. Preheat oven to 350°F. Put pie crust in pie plate. Pour filling into shell and level. Cut another pie shell into strips and place over the filling in lattice pattern. Bake 40-50 minutes until crust is golden. Don’t

forget a dash of Rum for the cook! Remove from oven and let cool. Sprinkle with powered sugar and serve.

Filling:4 T. raisins (sultana are best)1 ½ lbs. ricotta cheese1 ¼ C. sugar1 egg3 egg yokesGrated zest of ½ lemon & ½ orange

½ t. cinnamon (or more to taste)3 T. pine nuts2 T. candied orange and lemon peel, choppedDash of Rum

jerry marianiquality assurance

Easy Decorated Sugar CookiesCookies: Cream butter and sugar beating until light and fluffy. Add egg and vanilla mixing well. Combine flour, soda and salt – add to creamed mixture, blending well (Dough will be very stiff). Di-vide dough into thirds; roll each portion to 1/8 inch thickness on lightly floured wax paper. Cut with desired cutters and place � inches apart on lightly greased cookie sheets. Bake at ��5 degrees for 8 to 10 minutes, or until golden brown. Place on wire racks to cool.

Icing: Melt butter to liquid, add vanilla to butter, and add powdered sugar a little at a time, to thin add milk, to thicken add powdered sugar, use food coloring for color, if desired

½ C. butter (softened)¾ C. sugar1 egg¾ t. vanilla

2 C. all purpose flour½ t. baking soda½ t. saltVarious candies or decorations if desired

¼ C. butter1 ½ C. powdered sugar

1 t. vanilla¼ C. milk

LaVada’s laugh is both identifiable and contagious. And so is her hospitality – over Thanksgiving she

whipped up a fantastic turkey feast for the “orphans” at RegOnline that didn’t go home for the holiday. Her cookies were a big hit, too.

lavada taylortech support

He’s not Jerry Garcia, but he plays a mean guitar in his Whirlitzer 45s

band. Plus, he’s a pretty darn good Italian chef. This Crostata di Ricotta is a wonder-ful blend of sweet and savory.

11

This fruit pizza is a Hilgers’ family tradition started by Christa’s grandmother. Grandma Hilgers passed on her

wonderful baking genes to Christa and we are the happy recipients of frequent baked goodies.

3 eggs Salt 5 T. vegetable oil for frying 4 boneless, skinless chicken breast halves, cut into thin strips 1 carrot5 pieces of mushroom6 cups cold, cooked rice 6 green (spring) onions, thinly sliced 2 tablespoons soy sauce

Beat eggs with salt. Heat very little oil in a frying pan and make an omelette with half the beaten eggs. Heat � T. oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about �-� minutes. Add the carrot and mushroom and stir-fry for 1-� minutes. Add � T. more oil, stir in the cooked rice and green onions, tossing and mixing thoroughly until very

Chicken Fried Rice

hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in diced cooked egg. If desired, garnish with ad-ditional sliced green onions.

hong wudeveloper

It took a bit of coaxing to convince Hong to participate in this year’s holiday card.

This shy Chinawoman from Hefei in East-ern China isn’t all that fond of cooking! We’re not sure why though – this tasted bet-ter than anything we’ve ever stirred up in our woks!

christa hilgersclient services

Crust: Mix butter, sugar and eggs until fluffy. Mix dry ingredients together in a separate bowl and slowly add to wet mixture; beat in vanilla. Spread about ¾ of the cookie dough on to a greased 1� inch pizza pan leaving a � inch border. Bake at 400 for 8-10 minutes. 1 C. butter softened1 C. sugar1 egg2 C. sifted all purpose flour

½ t. salt½ t. baking soda½ t. cream of tartar1 t. vanilla extract

Sauce: Beat cream cheese and powdered sugar together until rich and creamy, refrigerate. Spread cream cheese mixture over the entire cookie and top with assorted fruits. Keep refrigerated until ready to eat. Delizioso!8 oz. pkg cream cheese, softened1 C. powdered sugarAssorted Fruits Sliced (strawberry, kiwi, blue-berries, bananas dipped in lemon juice, purple grapes, and maraschino cherries… etc.)

Fruit Pizza

reg online1�

It was so much fun sharing our team with you last year - and we received such an enthusiastic response about putting faces with names - we did it again! We’ve added a number of new people and you’ll enjoy that many more tasty recipes and tidbits about the people who work hard to make your events successful.

Warm holiday greetings!

1�

Warm Wishes Happy Holidays

This year we also invite you to share your favorite holiday recipe on our client forum at http://forum.regonline.com and search “Holiday Card”. A safe and happy holiday season is our greatest wish for you from all of us at RegOnline.

14

Santa - Tini

Vodka, chilledVermouthspiced olivesRed food coloring

Holiday Martini: Pour vodka and vermouth to taste into shaker. Add food color to desired color. Shake. Poor into glass. Add olives. Cheers!

1 pint half & half1 vanilla bean, sliced lengthwise and chopped small3 eggs, slightly beaten¼ C. sugar¼ C. packed brown sugar1/8 t. salt½ C. sweet pickles juice1 pint whipping cream1 can sweetened condensed milk

Sweet Pickle Ice Cream: In med. saucepan heat half and half over medium heat. Add va-nilla bean; then next ingredients through sweet pickle juice. Mix thoroughly and stir frequently. Allow to cook for 15 minutes, but do not allow to boil. In large mixing bowl, add whipping cream and sweetened condensed milk. After the mixture has cooked, strain the heated mix into the mixing bowl containing the whipping cream mixture and stir thoroughly. Freeze according to the manufacturer’s directions. Ooh-la-la!

ian &janinerussell

development manager

office manager

Ok, we really wanted to add one more dish to this

picture – a bun in the oven! By the time you’re reading this, our newest employee will have arrived – we like to start them early. Just kidding! We couldn’t be happier for these first time parents.

Sweet Pickle Ice Cream

15

Put milk and grated carrots in a heavy base deep saucepan; bring to boil. Cook over medium heat until milk absorbs. You should stir the mixture occasionally to prevent sticking. Add sugar, cardamom powder, ½ cup of dry fruits and constantly stir for 5-� minutes. Add ghee and dried milk. Stir well on low heat until ghee starts separating. Decorate with remaining dry fruits and serve hot.

2 lb. grated carrot 1 qt. whole milk or half/half 7 oz. whole dried milk 2 C. Sugar 2 T. Ghee (available at any Indian grocery) 1 C. dry fruits & nuts (sliced almonds, cashew nuts and raisins)1 t. Cardamom powder

sangeeta gangulyinformation technology

Five years ago, Sangeeta left Cal-cutta and a singing career behind

to come to the United States. She loves to cook and experiment with new dishes. This is one of her favor-ite holiday dishes that is traditionally served at the Festival of Lights.

1 ½ C. ketchup¼ C. packed brown sugar¼ C. red wine vinegar2 T. prepared Dijon mustard2 T. Worcestershire sauce1 t. liquid smoke flavoring½ t. salt¼ t. ground black pepper¼ t. garlic powder1 – 4 lb boneless chuck roast

In large bowl combine first 6 ingredients. Stir in salt, pepper & garlic powder. Place the roast in crock-pot and cover it completely with the ketchup mixture. Cover and cook on low for 8 to 10 hours. Remove roast and shred with a fork, returning the shredded beef to the crock pot. Stir the shredded beef into the remaining sauce in the crock pot and cook for one more hour. Serve hot on buns of your choice.

kim mccoyaccounting manager

This theater mom confessed that she didn’t create this

recipe since her husband is the cooking talent of the family. But no amount of persuading could get her out of actually making these yummy BBQ bites her-self.

BBQ Beef Sandwiches

Gajar ka Halwa (Carrot Pudding)

1�

shawn beesondeveloper

Pork Green ChiliSauté garlic & onion together in large stock pot with oil, salt & pep-per until caramelized. Add water, tomatoes and diced chiles. Bring to boil, reduce heat and stew for �-� hours until everything is roughly the same consistency. Just before serving coat the diced pork thoroughly with flour and fry in a frying pan with the vegetable oil. Add to green chili. Bring Chili to boil once again and add a flour & water mixture (roux) until Chile thickens to desired consistency.

6-8 large roasted Anaheim chiles, diced2-3 lb pork roast, diced2 T. olive oil¼ C. vegetable oil4-6 C. water1 large onion3 tomatoes, diced3-4 garlic cloves, minced1 bunch of cilantrosalt & pepperflour & water to make roux

Shawn grew up in Pueblo, Colorado and was raised having green chili on, well,

just about everything. And, in Shawn’s words, “It’s red, white and green so it’s perfect for the holidays!”

rich mcguiretraining specialist

Crust: In med. bowl, combine butter and cookie crumbs; press on to bottom of a 9-inch springform pan. Bake 10 minutes and let cool. Refrigerate until needed.

1 ½ cups Oreo cookie crumbs5 tablespoons melted butter

1�

Oreo CheesecakeFilling: Preheat oven to �50. Beat cr. cheese in large bowl 1-� min. or until softened and smooth. Gradually add sugar and vanilla; beat ingredients with electric mixer on med. speed �-� minutes or until smooth. Blend in sour cream and whipping cream. Add eggs one at a time. If desired, add orange and lemon rinds. Break Oreos and add to batter; stir in gently just until cookies are mixed in. Pour the batter into prepared pan. Place springform pan into a larger pan and fill larger pan with hot water until at least 1 inch up the side of baking pan. Bake �0 minutes at �50 or until cake is tanning lightly. Remove the springform pan from the water and let cool. When cake has reached room tem-perature, refrigerate overnight or at least 4 hours until thoroughly chilled. With spatula, loosen crust from side of pan. Remove side of springform pan. Top with fresh whipping cream and garnish with Oreo cookie halves. Dust lightly with cookie crumbs.

3 8-oz. pkgs cream cheese1 C. sugar1 ½ t. vanilla extract½ C. sour cream1/3 C. whipping cream4 eggs15-20 Oreos with filling removed2 T. freshly grated lemon rind1 ½ T. grated orange rind

We bribed, cajoled and pleaded with Rich to share his secret Chocolate Chip Cookie recipe,

but all he showed up with was this terribly delicious cheesecake. We don’t blame this semi-pro baker for not sharing his secret recipe – but we do blame him for the extra pounds after eating every last morsel of his cheesecake!

1 can black olives, extra large 1 can black olives, medium carrots (the real kind, not the baby ones in little bags) 1 8 oz pkg. cream cheese1 box toothpicks with the little color thingies on the tips

Cut carrots into 1/4” slices, then cut out a triangle from each slice for the base. Save the triangle. Stuff cream cheese into open end of each olive, stack on toothpick as follows to create penguins:

1. TOOTHPICK (hold the frilly end in fingers)�. MEDIUM OLIVE - cream cheese facing out– place carrot triangle into cream cheese to form beak. �. XL OLIVE - cream cheese side down, sticks to the carrot 4. ORANGE CARROT BASE

shad dalyquality assurance

This quiet tech guy is quite an animation buff and Walt Disney fanatic. He recently moved from

Tech Support into Quality Assurance to help out with our Membership system.

Holiday Penguins

18

Cori’s Cowboy Enchiladas

½ yellow onion diced12-16 oz chicken1 tomato sliced2 oz cilantro/corianderRed pepper flakesVegetable oil10 tortillas1 C. shredded Jack/Cheddar cheese 12 oz can green or red enchilada sauce½ 12 oz can cooked black beans

Marinate chicken in oil and pepper flakes for 10+ minutes. Saute until lightly cooked. Heat � tortilla at a time in microwave for 15 seconds; coat with enchilada sauce to keep pliable. Fill with beans, chicken, onions, cilantro, cheese, and anything else you want. Roll and line in casserole dish. Add remaining enchilada sauce, sliced tomatoes and lots of cheese. Bake at ��5 for �0 min. Serve with sour cream, sprigs of cilantro and avocados.

cori ewinginformation technology

He may look like a long, tall Texan in a 10-gallon hat, but

Cori actually hails from Califor-nia. We’re glad he’s technical and detail-oriented because in his spare time he likes to fly private planes for the Civil Air Patrol.

1/2 C. flour1/2 C. packed brown sugar 1/2 C. oats1 t. cinnamon1/3 C. margarine 1 C. crumb mix you just made with:2 cans (17 oz each) canned yams (or as near as you can get)2 cups raw cranberries

Combine flour, brown sugar, oats, and cinnamon in large mixing bowl and mix together. Cut in margarine. Toss crumb mix (you just made) with yams and cranberries. Place in 1 1/� qt ovenproof casserole. Cover with remaining crumbs. Bake �50 for �5 minutes. Sprinkle with 1 1/� cups MINIATURE marshmallows. Broil until lightly browned. (Be careful not to catch the marshmallows on fire)

joe hamlettech support

Lore has it that this recipe appeared 40 years ago on the side of a can

of yams. It has never been published again, but it lives on in the Hamlet family tradition. Consensus says that Joe has the best overall name, but please hold the Shakespeare jokes – he’s heard them all… really.

Berry Mallow Yam Bake

19

Butternut, Goat Cheese & Walnut SpreadCut squash in half lengthwise; remove & discard seeds. Place squash halves, cut sides down, on a foil-lined jelly roll pan coated with cooking spray. Remove white papery skin from garlic head (don’t peel or separate cloves) and wrap in foil. Place garlic on pan with squash. Bake at 400° for �0 minutes. Cool slightly; scoop pulp from squash, discard skins. Sepa-rate garlic cloves; squeeze to extract pulp. Process squash, garlic, lemon juice, salt and cheese in food processor until smooth. Spoon mixture into a bowl, and sprinkle with nuts. Serve with baguette slices.

1 medium butternut squash (about 1 1/2 pounds) Cooking spray 1 whole garlic head 2 T. fresh lemon juice 1/2 t. salt 1 (3oz) package goat cheese 1/4 cup chopped walnuts, toasted 36 (1/2-inch-thick) slices French bread baguette, toasted (about 8 ounces)

Erin’s unflappable and friendly attitude is the hall-mark of our Technical Support team. This down-

to-earth avid snowboarder loves the outdoors and all of the activities that go with it – including taking her giant German Shepherd, Sampson, with her.

erin bishoptech support

katherine boothbyquality assurance

Winter squash1 T butterTo taste: salt, honey, brown sugar or try cheddar cheese

Cut open squash to form a bowl and lid. Scrape strings and seeds out of bowl and lid. Put a table-spoon or so of butter in bowl. Place lid on top of bowl so it fits closely. Microwave squash until meat is soft. Take lid off and carefully scrape meat from lid

and bowl into separate bowl. Taste the squash and spice ac-cordingly. Some options- Butter and salt or other spices; Honey or brown sugar and spices; Cheddar cheese. Place spiced squash back into squash bowl. Put lid on top. Tada!

This QA Kat squashes bugs for a living – get it, “squashes

bugs”…? She started off in mo-lecular biology, but moved to the electronic make-up of bugs over eight years ago, and has been a great addition to our Quality As-surance team.

Winter Squash Bowl

�0

dan kruegerdeveloper

Blintz SouffléMelt margarine in 9X1� pan. Place blin-tzes in pan. Beat remaining ingredients together and pour over blintzes. Refrig-erate overnight! Bake at ��5 for 1 hour and serve immediately.

¼ lb Margarine12 Blintzes6 eggs (well beaten)2 cups Sour Cream¼ Cup Sugar1 teaspoon VanillaSalt

Dan, Dan the muscle man. He’s worked for RegOn-

line not once, but twice. When he’s not working or working out, you can find Dan – if he doesn’t find you first – on the paintball course, or riding one of his three motorcycles.

Monkey BreadGrease bundt pan. Mix sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Roll into balls. Shake �-8 biscuit pieces in mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and in pan. If using nuts, arrange them in and among the biscuit pieces as you go along. In small saucepan, melt margarine with brown sugar over medium heat. Boil 1 minute. Pour over biscuits. Bake at �50 degrees for �5 minutes. Let bread cool in pan for 10 minutes, and then turn out onto a plate. Do not cut! The bread just pulls apart.

3 (12 oz) packages refrigerated biscuit dough 1 C. sugar 2 t. ground cinnamon

½ C. margarine 1 C. packed brown sugar ½ C. chopped walnuts

eric johnsonmarketing

Our most recent addition to the marketing depart-

ment, Eric keeps us in stitches with his quick sense of humor and his Bubba keg (that’s a mug as big as your head that he fills with ice and two Diet Dr. Peppers at a time).

�1

developer

‘Surprisingly Tasty’ Tuna Salad

ryan bellmarketing

Boil the pasta, strain. Combine all the ingredients in a big bowl and mix together so that the ingredients are evenly coated. Optionally include: chopped black olives, chopped onions, chopped green olives.

4 Eggs (Hardboiled)1 Bag of Large-size Macaroni1 Large can of Tuna (Chunk-light in Water)¼ C. Mayonnaise¼ C. Chopped Celery (about 4 stalks)

We call him Google2 because he finds both useful and random bits of information in nanoseconds

on the Net. It’s a rare, but gleeful day when anyone can out Google the Bellinator, but we never rub it in or anything….. No never. We’re still doing research to see if this recipe is original, or something he “Googled up.”

Fennel and Orange SaladSplit the heads of fennel in half and remove the core. Slice the fennel bulb into thin strips and salt lightly. Set aside some of the feathery leaves for garnish. Peel the oranges with a knife, removing all skin and membranes. Cut into sections and combine with the fennel onto a salad platter. Drizzle with olive oil and any lingering juice from the oranges. Garnish with olives, black pepper and fennel sprigs. This is a light side dish to accompany meats or fish. It is traditionally served on Christmas

Eve with fried smelts, baccala (salted cod) stew and angel hair pasta with anchovies and bread crumbs.

3 - 4 navel oranges2 heads of fresh fennel (anise)Extra virgin olive oilSaltFreshly ground black pepperOil cured olives

Michelle finds refuge from devel-oping RegOnline procedures

and protocols with the finer things in life. She’s what is commonly called a “foodie” and loves poetry. Perhaps we should have written her description as a haiku…

michelle del santo human resources manager

��

Drunk Sweet Potatoes

jessica marshalltech support

Boil potatoes until tender, drain, mash, add 1/� stick of butter, brown sugar and enough milk to make a soupy consistency. Add cinnamon, nutmeg, salt and whiskey. Spread potatoes in a baking dish and set aside while topping is made. TOPPING: In saucepan, melt 1/4 stick of butter, sugar and 1/8 Cup of milk. Cook until thick and bubbly; cool. Add vanilla and beat well. Put topping on potatoes and sprinkle with pecans. Heat in 400 degree oven until bubbly. Serves �-8.

3 medium Sweet Potatoes, diced3/4 stick of buttermilk1 C. brown sugar¼ t. cinnamon (or to taste)¼ t. nutmeg (or to taste)

¼ C. Whiskeysalt to taste½ C. sugar1/8 C. milk½ t. Vanilla½ C. toasted salted pecans

We loved that Jessica “spruced up” these sweet potatoes with a dose

of malted beverage. This southern belle is an artistic glass blower and quite a tal-ented painter when not coming up with creative solutions for our customers’ technical issues.

Tofu Spinach Pie

patricia pelusobusiness development

Saute onions and spices in oil until onions are translucent and spices are brown. Stir in spinach, parsley, dill and seasonings. Crumble tofu with fingers into mixture. Combine well and pour into pie crust. Bake 1 hour at �50.

1 frozen organic pie crust3/8 C. olive oil4 sm. onions, chopped½ t. turmeric1 t. grd. cumin1t. grd. coriander1 ¼ C. cooked spinach, chopped¼ C. fresh parsley, chopped and packed¼ C. fresh dill (or 1 T. dried)1 t. sea salt1 lb. tofu

Whether it’s the nuances of the RegOn-line system or the percentage of cocoa

in dark chocolate – Pat’s your go to gal. She’s slowly, but surely converting all of us from milk chocolate to dark chocolate – the health-ier option.

��

Hot Sausage DipBrown sausage, onion and garlic; drain grease. Combine with all other ingredi-ents in crock-pot or casserole. Heat on low in �00 degree oven or crock-pot �-� hours or until cheese is completely melted. Serve with thick tortilla chips.

2 lbs Italian Sausage16 oz cream cheese8oz sour cream1 lg can diced green chilies15 oz canned tomatoes, drained1 diced onion1 minced clove garlic1 t. cumin2-3 t. chili powder

stacey edlund tech support

This recipe is a family tradition – with a few conditions. It was only made on

football Sundays if, and only if, it snowed. Fortunately, Stacey rebelled against the rule for the party and served up this tasty dip – just don’t tell her mom!

Organic Green Tea Tofu CakePreheat oven to �50 F. Grease bunt pan. Cream butter and sugar. Add eggs one at the time, and beat thoroughly. Add tofu and mix until smooth. Add baking powder and salt; mix thoroughly. Alternately add rice flour and milk to the batter in 3 portions. After preparing the batter, pour half of the batter into a separate bowl. Stir the green tea into one half of the batter, mixing well, and the cocoa pow-der into the other half of the batter. Place batter into bundt pan by alternating spoons of green tea

and chocolate batter. Use fork to gently draw swirls through the batter to marbleize. Don’t over mix. Bake 55 minutes, or until the top is brown and a tooth pick comes out clean.

akira shiraideveloper

1 1/2 sticks unsalted butter1 1/2 C. sugar2 3/4 C. rice flour2 large eggs8 oz silken tofu (NOT firm)

2 T. green tea powder (macha)2 T. cocoa powder2 t. baking powder1/4 C. milk1 t. salt

You’d be hard pressed to get this Nagano, Japan native to wear long pants or drive to work. Yes, Akira bikes to work

every day – rain, snow, sleet or sunshine. He’s tough as nails on the outside, but frankly he’s the biggest softie we’ve ever met.

reg

onlin

e48

88 P

earl

Eas

t C

ircl

e.Su

ite

300

Wes

tB

ould

er, C

O 8

0301

Holiday

Greetin

gs a

nd

Best W

ishes from

all of

us at R

egOnline!