shipcompliant 2011 holiday cookbook

Recipes

Hot on the heels of the

success of our first Holiday

Cookbook in 2010, the

ShipCompliant team is back.

This year’s Hollywood-inspired

theme really brought out

the creative side in all of

us, and we are pleased to

announce the release of

this “sequel”. We hope you

enjoy these movies and the

dishes they inspire. Plus, you

can probably learn a little bit

more about all of us by our

food and movie choices!

Miracle Pills The Princess Bride

�Dolmathes My Big Fat Greek Wedding

Gazpacho Dip Vicky Cristina Barcelona

Bears on a Log The Hunt for Red October

Julia Gulia Meatballs The Wedding Singer

1

2

3

4

5

AppetizersCornbread The Green Mile

�Mashed Potatoes Animal House

Lime JELL-O Salad Animal House

Black Pepper-Bacon Biscuits The Help

You Like Raisins Better Off Dead

17

18

19

20

21

Side Dishes

Ze Lingonberry Pancakes The Big Lebowski 6

Breakfast

Extra Schloppy Joes Billy Madison

Pastrami Sandwich When Harry Met Sally

Roast Beast How the Grinch Stole Christmas

Pork Loin with Panther Sauce Anchorman

Muy Macho Mariachi Soup Nacho Libre

Club Sandwich Fear and Loathing in Las Vegas

Dry Aged Ribeye and Pasta Goodfellas

Fish and Chips Fast Times at Ridgemont High

Spaghetti Pie Waitress

Meatloaf A Christmas Story

7

8

9

10

11

12

13

14

15

16

Main Course

Blue Milk Star Wars

Orange Mocha Frappe-Chinos Zoolander

$5 Shake Pulp Fiction

White Russian The Big Lebowski

22

23

24

25

Drinks

Chocolate Lava Cakes Dante’s Peak

Caramels Charlie and the Chocolate Factory

Lucky Dice Truffles Ocean’s Eleven

Ancho Chile Fudge Chocolat

Cowboy Cookies City Slickers

26

27

28

29

30

Desserts

Miracle Max’s Miracle Pills The Princess Bride 1

INGREDIENTSMedjool datesblue cheese

thinly sliced pancetta (in strips not rounds, if possible, 1

strip or round per 2 dates)

1. Preheat oven to 400 degrees F. Cook the pancetta until just translucent. Let cool enough to handle.

2. Cut a slit in each date, lengthwise, to pull out the pit while leaving the date as intact as possible. Pull out pit, insert cheese and smush back together to ‘seal’ the slit you cut.

3. Lay a strip of slightly cooked pancetta on a cutting board, put the date slit side down and wrap the pancetta around it.

4. Line a cookie sheet with aluminum foil. Place the wrapped date on the cookie sheet so that the slit side is up (for less cheese leakage) and the pancetta stays wrapped. Repeat for each date, I mean it. Anybody want a peanut?

5. Bake for 10 min or until the pancetta is the crispiness that you like. Serve hot as (six) finger food, with napkins nearby!

DIRECTIONS

Elizabeth Hansen

These�blue-cheese-stuffed�dates�wrapped�in�pancetta�are�right�up�there�with�a�good�mutton,�lettuce�and�tomato�sandwich!�Betsy�makes�cooking�and�compliance�both�look�easy�with�her�creative�touch�and�her�attention�to�detail.

Medjool datesblue cheese

thinly sliced pancetta (in strips not rounds, if possible, 1

strip or round per 2 dates)

Elizabeth Hansen

These�blue-cheese-stuffed�dates�wrapped�in�pancetta�are�right�up�there�with�a�good�mutton,�lettuce�and�tomato�sandwich!�Betsy�makes�cooking�and�compliance�both�look�easy�with�her�creative�touch�and�her�attention�to�detail.

Product�Manager

Blue Milk Star Wars




Chocolate Lava Cakes Dante’s Peak

Caramels Charlie and the Chocolate Factory




1. Fresh grape leaves are desirable. Scald in groups of 10 leaves for a few minutes in boiling water until they are slightly limp. Rinse and drain. If using canned leaves, blanch and drain.

2. Combine lamb, olive oil, chopped onion, rice, tomato sauce, salt, parsley and pepper.

3. With the smooth shiny surface of the leaf on the outside, begin filling leaves. Wrap grape leaves lightly around the mixture, to allow for puffing of rice.

4. Layer dolmathes in a heavy pot and weigh down with a saucer. Add enough stock to almost cover the dolmathes. Cover and bring to a boil; then lower heat and simmer until done (about 50-60 min.). To test for doneness, remove a dolma and taste to see if rice is fully cooked.

5. To make sauce, beat egg whites until stiff, add egg yolks and continue beating. Slowly add lemon juice, then a ¼ c. of hot liquid, all the while beating constantly.

6. Pour sauce over dolmathes just before ready to serve.

With the smooth shiny surface of the leaf on the outside, begin filling leaves. Wrap grape leaves lightly around the mixture, to allow for

Layer dolmathes in a heavy pot and weigh down with a saucer. Add enough stock to almost cover the dolmathes. Cover and bring to a boil; then lower heat and simmer until done (about 50-60 min.). To test for doneness, remove a dolma and taste to see if rice is fully cooked.

To make sauce, beat egg whites until stiff, add egg yolks and continue beating. Slowly add lemon juice, then a ¼ c. of hot

Pour sauce over dolmathes just before ready to serve.

Dolmathes (Stuffed Grape Leaves) My Big Fat Greek Wedding

INGREDIENTSDOLMATHES

AVGOLEMONO SALTSA (EGG-LEMON SAUCE)

50 grape leaves or 16 oz. jar of grape leaves1 lb. ground lamb1 tbsp. olive oil1 med. onion chopped finely1/3 c. uncooked long grain rice3 tbsp. – ¼ c. fresh chopped parsley (if dried parsley, use about 1 tbsp.)2 tbsp. tomato sauce½ tsp. salt½ tsp. pepper2-3 c. chicken stock

3 egg whites3 egg yolks2 fresh lemons’ juice¼ c. of hot liquid from dolmathes

DIRECTIONS

Eddie ErmoianSales

Eddie’s�culinary�skills�are�famous�in�ShipCompliant’s�hometown�of�Boulder,�CO.�Post�retirement,�“Fast�Eddie”�pursued�his�life-long�dream�to�open�a�push�cart�hot�dog�stand,�which�he�ran�for�15�years�before�ShipCompliant�snagged�him�up�for�his�persuasive�sales�skills.

2

Gazpacho Dip Vicky Cristina Barcelona

Lindsey BugbeeProject�and�Office�Coordinator

3

INGREDIENTS3 tbsp. olive oil1 ½ tbsp. cider vinegar1 tsp. salt1 tsp. garlic salt¼ tsp. pepper4 oz. can chopped black olives w/ liquid4 oz. can chopped green chilies w/ liquid2-3 tomatoes - finely chopped3-4 firm avocados

1. Blend oil and vinegar, add salts and pepper.

2. Stir in olives, chilies, tomatoes, and avocados.

3. Chill for several hours to mix flavors, and serve cold with chips or crudités.

DIRECTIONS

No,�she’s�not�in�Kansas�any�more,�but�this�French-speaking�Jayhawk�returned�to�her�rural�farm�roots�to�dig�up�this�delicious�gazpacho�dip�recipe.�Lindsey’s�cheerful�disposition�and�big�smile�instantly�put�everyone�who�enters�our�doors�at�ease.

Bears on a Log The Hunt for Red October

INGREDIENTScelerypeanut buttergummy bears

Mike LiedtkeSenior�Software�Engineer

4

Mike LiedtkeSenior�Software�Engineer

1. Cut celery to size, chopping off ends.

2. Spread peanut butter into the concave side of the celery.

3. Top with gummy bears, spaced one centimeter apart.

4. Enjoy! (And go see Montana while you are at it.)

DIRECTIONS

Mike’s�globetrotting�spirit�has�led�him�to�far�corners�of�the�Earth�in�search�of�adventures—a�submarine�voyage�surely�can’t�be�too�far�off�for�this�world�traveler.�Don’t�forget�to�send�us�a�“Wish�you�were�here”�postcard,�Mike!

Julia Gulia Meatballs The Wedding Singer

MEATBALLS

INGREDIENTS

GLAZE

2 oz. feta1 egg, beaten¼ c. ketchup1 small onion chopped½ c. bread crumbs¼ c. minced parsley3 tsp. paprika2 cloves garlic½ tsp. salt½ tsp. pepper1 lb. ground beef

6 oz. orange marmalade¼ c. orange juice3 green onions, chopped1 jalapeño diced

Lisa BookwalterUser�Experience�Designer

5

DIRECTIONS1. Preheat oven to 400 degrees F.

2. Combine all meatball ingredients. Roll so that each is about the size of a golfball and place into a glass baking dish.

3. Drizzle with sauce.

4. Cook for 20-25 minutes.

5. Use to pay for singing lessons, bottles of Aqua Net, and 80’s cover bands.

Lisa�has�an�eye�for�design�like�no�other�and�a�bubbly�personality�that�is�contagious.�If�you�want�to�learn�some�artistic�skills,�Lisa�would�be�glad�to�share�her�knowledge�...�and�she�might�even�let�you�pay�her�in�meatballs!�They�taste�so�good,�it’s�like�she’s�ripping�you�off.

Ze Lingonberry Pancakes The Big Lebowski (A Nihilist favorite!)

INGREDIENTS½ c. all-purpose flour1 c. milk2 eggs4 tbsp. melted butter1 c. lingonberries tossed with 1-2 tbsp. sugarwhipped cream

DIRECTIONS

Emily SheehanCustomer�Support�Specialist

“The�Dude”�is�in�every�scene�of�The�Big�Lebowski,�with�the�exception�of�the�scene�where�the�Nihilists�are�ordering�lingonberry�pancakes.�Emily�can�tell�you�first�hand�how�difficult�fresh�lingonberries�are�to�obtain,�but�you�may�have�luck�finding�jam,�as�she�did,�at�your�local�specialty�foods�store.�

6

1. Place flour in a bowl. Add the milk and whisk until batter is smooth.

2. Add the eggs, 3 tablespoons of the butter, and a dash of salt; beat until well blended. (I put it in a blender.)

3. Heat an 8-inch nonstick skillet or crepe pan over medium heat. Lightly grease the pan with some butter.

4. Add ¼ cup of the batter to the heated pan. Immediately tilt the pan to spread the batter over the entire bottom. Cook 1 to 2 minutes or until bottom of the pancake is lightly golden. Use a spatula or a fork to flip the pancake over. (The first pancake may stick to the pan. If it does, discard it.) Cook the other side until golden. Fold the pancake in quarters and keep warm.

5. To serve, place 2 pancakes on each plate. Alongside the pancakes, place 1 to 2 tablespoons of the lingonberries in sugar or ¼ cup of the fresh lingonberries. Serve with whipped cream!

Extra Schloppy Joes Billy Madison

INGREDIENTS2 lbs. ground beef1 medium white onion, diced2-8 oz. cans tomato sauce2 tbsp. Worcestershire sauce1 tbsp. yellow mustard (not powdered)¼ c. ketchup¼ c. sugar (or to taste)½ c. KC Masterpiece (bbq sauce)

DIRECTIONS

Chris KalmbachCustomer�Support�Specialist

7

1. Brown onion and beef together until onion is tender.

2. Add all other ingredients and simmer for 2 hours.

3. Serve on buns.

Chris�is�running�full�steam�ahead�doing�double�duty�as�a�member�of�ourClient�Services�team�while�also�studying�full-time�towards�a�Civil�Engineering�degree�at�CU-Boulder.�Passed�down�from�his�mom,�this�Kalmbach�special�will�satisfy�a�serious�craving.�

“I’ll Have What She’s Having” Hot Pastrami Sandwich When Harry Met Sally8

INGREDIENTSrye breadbutterspicy brown deli mustardlots of thin sliced pastramideli dill pickles

DIRECTIONS

Michelle FewSales

Even�though�Michelle�loves�new�culinary�experiences�and�boutique�wines,�it’s�even�hard�for�her�to�resist�a�HOT�pastrami�sandwich,�a�great�beer�and�a�laugh-out-loud�movie�scene.

Michelle�recommends�pairing�this�delicious�sandwich�with�an�Odell’s�90�Shilling�Ale,�a�Colorado�favorite.

Even�though�Michelle�loves�new�culinary�experiences�and�boutique�wines,�it’s�even�hard�for�her�to�resist�a�HOT�pastrami�sandwich,�a�

1. For each sandwich you will need two slices of rye bread. Spread the butter evenly over one side of each slice. On the other side, spread the mustard.

2. Heat the pastrami in a pan with a little bit of water, or in a covered dish with a little water in the microwave, until it is steaming hot.

3. Heat a non-stick pan grill pan. It needs to be hot to keep the bread from sticking. Reduce heat to medium. Place one slice of bread, buttered side down in the pan. Add as much pastrami as you would like. Top with the second slice of bread, buttered side up.

4. Cook the sandwich over medium heat until the bottom is golden brown. Turn sandwich over, and cook until golden brown on the other side.

5. Cut in half and serve with a sliced dill pickle and your favorite deli style salad.

Classic Roast Beast How the Grinch Stole Christmas

INGREDIENTS4 lb. chuck roast, fat trimmed offolive oilMontreal Steak Seasoningsalt and pepper to taste1 tsp. dried thyme½ tsp. dried oreganovegetables (new potatoes, carrots, onion...)sliced mushrooms2 cans condensed cream of mushroom soup1 can beef broth2 packets of dry onion soup mix(Lipton’s is probably best)½ c. red wine

DIRECTIONS

Luke EckenrothDirector,�Client�Services

This�“quick�prep�and�slow�cook”�recipe�is�so�mouth-watering�good,�you�just�might�be�tempted�to�turn�Grinch�to�keep�this�all�for�yourself!�Ever-stylish,�each�year�Luke�dons�a�Christmas�sweater�with�a�flare�that�not�many�holiday�enthusiasts�can�pull�off.

9

FOR THE GRAVY:

1. When finished, transfer some liquid into a saucepan over medium heat

2. Stir and add salt and pepper to taste

3. If additional thickening is needed, mix together 1 tsp. of cornstarch with 2 tbsp. of water. Add and whisk briefly.

1. Trim excess fat from roast. Rinse roast with water and pat dry with paper towel.

2. Sprinkle roast with Montreal Steak Seasoning, rubbing it on all sides.

3. Brown roast on all sides in 2 tbsp. of olive oil. Place in slow cooker.

4. Mix can of soup, can of broth and packets together in a bowl.

5. Cut vegetables into manageable chunks. Add vegetables, mushrooms, thyme, oregano, wine and soup broth into slow cooker.

6. Add warm water to cover.

7. Cook on low for at least 7 hours or till proper inside meat temp is reached.

8. Share with favorite Who from Whoville.

Pork Loin with Panther Sauce Anchorman10

INGREDIENTS1. Preheat oven to 325 degrees F.

2. Place the dried plums in a small saucepan and cover with wine. Simmer plums over moderate heat for about 10 minutes or until tender and plump.

3. Season pork loin with salt and pepper and sear in a large skillet, turning it on all sides to brown completely. Set the seared pork loin in large braising pan.

4. Brown the vegetables in the drippings. Pour around the pork loin in the braising pan.

5. Deglaze the skillet with the wine from the dried plums. Pour the wine and bits from the pan over the pork loin. Add enough beef stock to the pan so that the liquid comes halfway up the sides of the pork loin. Add thyme and garlic.

6. Tent the pork loin loosely with aluminum foil and place in oven. Cook for 30-45 minutes or until a meat thermometer reads 135 degrees. Take out and let rest to 140 degrees. (If using beef tenderloin, cook to the desired temperature.)

1. Pour the liquid from around the pork loin into a large skillet. Scrape any bits that cling to the braising pan into the skillet. Reduce the liquid by half.

2. Add heavy cream and reduce again until the sauce is a golden brown and coats the back of a spoon. Add the currant jelly and simmer until dissolved. Warm the plums in the sauce for 30 seconds. Add ½ of thyme garnish to the sauce.

DIRECTIONS

Mackenzie LathamSales�&�Licensing

This�recipe�serves�10-14,�and�“60%�of�the�time�it�cooks�perfect�every�time!”�This�‘down�home�Alabama’�gal�brings�a�touch�of�class�to�every�dish�she�serves.�According�to�her,�she’s�kind�of�a�big�deal.�She�has�many�leather�bound�books�and�her�apartment�smells�of�rich�mahogany.

Mackenzie LathamSales�&�LicensingMackenzie LathamSales�&�LicensingMackenzie Latham

FOR THE SAUCE:

30 dried plums, pitted2-3 c. dry white wine or enough to cover plums4-5 lbs. boneless pork loin roast, tied

(or beef tenderloin if you prefer)2 yellow onions, chopped

2 carrots & celery stalks, chopped1-2 c. reduced beef stock4 sprigs fresh thyme4 cloves garlic, smashed1 c. heavy cream2 tsp. currant jelly

2 tbsp. fresh thyme (for garnish)

Muy Macho Mariachi Soup Nacho Libre

INGREDIENTS1 lb. of lean ground beef, or 2-3 chicken breasts cooked and shredded1 packet Hidden Valley Ranch seasoning15 oz. can pinto beans15 oz. can black beans15 oz. can hominy15 oz. can corn15 oz. can Mexican Rotel2 - 15 oz. cans petite diced tomatoes2 c. of water

DIRECTIONS

Mike TaylorProgram�Manager,�State�Relations

11

1. Satuté the ground beef, seasoning with salt and pepper to taste, until fully cooked (no pink left).

2. Throw it all together in a large pot. Important: Don’t drain the cans.

3. Simmer for 30 minutes, stirring occasionally.

4. Serve hot with toppings like tortilla chips, shredded cheese (Cheddar, Monterey Jack), sliced avocado, cilantro, lime, and sour cream.

With�a�fearless,�luche�libre�attitude,�Mike�has�had�lots�of�success�in�forging�positive�relations�with�state�agencies�across�the�country.�While�his�work�is�serious,�Mike�never�takes�himself�too�seriously�and�is�always�on�standby�with�a�good�zinger�to�make�you�laugh.

Club Sandwich Fear and Loathing in Las Vegas

1. Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels.

2. Broil one side of two slices of Rudi’s spelt bread and toast one slice for the middle layer.

3. Spread the toasted side of each broiled slice of bread with mayonnaise. The soft sides should be on the outside of the sandwich.

4. On one slice, place the turkey and lettuce. Cover with the slice of toast, then the bacon and tomato. Top with second broiled slice.

DIRECTIONS

Jason EckenrothCEO/Founder

12

INGREDIENTS2 slices bacon3 slices Rudi’s spelt bread, toasted3 tablespoons mayonnaise2 leaves butter lettuce2 (1 oz.) slices deli turkey breast2 slices tomato

Fear�and�loathing�are�usually�two�words�you’d�never�want�associated�with�your�company’s�leader,�but�in�this�case,�the�entire�team�rallies�behind�Jason’s�endless�enthusiasm�to�find�any�

good�reason�to�wear�a�costume.�And�it�goes�without�saying�that�the�company�fog�machine�is�never�more�than�a�few�minutes�away�from�making�an�appearance.

Dry Aged Bone-in Ribeye and Pasta (with razor-thin garlic) Goodfellas

INGREDIENTS16 oz. bone-in ribeye4 tbsp. olive oil4 garlic cloves, sliced razor thin28 oz. canned tomatoes, chopped1 c. water4 fresh basil leaves, chopped1 tsp. fresh oregano, choppedsalt and black pepper

DIRECTIONS

Patrick BarrattAccount�Specialist

13

1. Place garlic and olive oil in large saucepan then turn on the heat to low and cook until garlic is soft and liquefies with the oil.

2. Add the remaining ingredients to the pan, bring to the boil, then reduce heat to a simmer and cook for 20 to 30 minutes, stirring from time to time, until thickened.

3. Pan sear ribeye to medium rare.

4. Serve marinara hot over penne pasta with medium-rare ribeye.

Don’t�let�the�dark�coat�and�glasses�intimidate�you.�Patrick�is�a�true�good�fella’�at�heart,�and�you’ll�be�lucky�to�have�him�on�your�side�when�confronting�any�challenges�you�may�face�when�it�comes�to�wholesale�compliance...�or�on�the�dodgeball�court!

Captain Hook’s Fish and Chips Fast Times at Ridgemont High 14

1. Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F.

2. Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove and drain.

3. Mix together the flour and the beer, then fold in the egg whites.

4. Turn up the heat of the oil to 350 degrees F. Dip the fish in the batter and fry for a few minutes with the chips until golden brown.

DIRECTIONS

Jim AggerSales�and�Business�Development�Manager

Jim�holds�down�ShipCompliant’s�California�office�and�is�a�tried-and-true�road�warrior.�Jim’s�recipe�will�have�your�friends�and�family�saying�“Awesome,�totally�awesome!”

INGREDIENTSCHIPS3 3/4 pt. vegetable oil2 lbs. floury potatoes, like russets, peeled and cut into large chips

BATTER1 c. plain flour1 c. beer2 egg whites, whipped to soft peakssalt4 (9 oz.) fillets haddock or cod, skin on, and pin boned

INGREDIENTS1 15-oz. container ricotta cheese1 egg1 c. marinara sauce10 oz. frozen spinach4 c. cooked spaghetti½ tsp. basil½ tsp. oregano½ tsp. salt½ tsp. pepper2 oz. mozzarella cheese, grated

DIRECTIONS

Lesta BryceBookkeeper

Lesta’s�spaghetti�pie�is�a�classic�comfort�dish�that�is�perfect�for�a�chilly�winter�night�indoors.�Make�this�spaghetti�pie�and�then�curl�up�in�front�of�a�good�movie�for�a�cozy�night�in!

Bookkeeper

Spaghetti Pie Waitress 15

1. Preheat the oven to 375 degrees F. Crack the egg into the mixing bowl. Add the ricotta cheese and the marinara sauce to the bowl and combine with the egg.

2. Thaw spinach in the microwave (follow the package instructions), squeeze the water out of the spinach, and add the spinach to the bowl.

3. Add the spaghetti, basil, oregano, salt, and pepper. Stir until well combined, and transfer to the greased pie plate. Sprinkle the mozzarella on top.

4. Bake for 25-30 minutes, until the cheese melts and starts to brown. Let it cool a bit and transfer each serving onto a plate before you dig in.

Gluten and Dairy Free Meatloaf A Christmas Story

INGREDIENTS1 ½ lbs. ground beef1 medium egg1 small onion, chopped and sautéed to light brown1 c. almond milk1 c. dried gluten-free bread crumbssalt and pepper to taste1 tbsp. of Worcestershire sauce3 tbsp. brown sugar3 tbsp. prepared mustard2/3 c. ketchup

DIRECTIONS

Kent NowlinFinance�Manager

16

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine the beef, Worcestershire sauce, egg, onion, milk and bread or cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan or form into a loaf and place in a lightly greased 9x13 inch baking dish.

3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

4. Bake at 350 degrees for 1 hour, give or take.

“Meatloaf,�smeatloaf,�double-beatloaf.�I�hate�[gluten-free]�meatloaf”.�No�one�will�say�this�after�trying�Kent’s�recipe.�Kent�has�mastered�the�art�of�gluten-free�cooking�and�given�you�a�reason�to�start�loving�meatloaf.�Your�friends�and�family�will�appreciate�this�classic�dish�for�the�holidays.

Cornbread The Green Mile

INGREDIENTS1/3 c. milk, 1%2 tbsp. butter, margarine or spread, melted1 eggcornbread muffin mix

DIRECTIONS

Colin NeilsonSenior�Training�and�Support�Specialist

17

ShipCompliant’s�hometown�of�Boulder,�CO�is�very�“green”�(sustainable)�and�lies�just�outside�of�the�mile-high�city�of�Denver,�so�perhaps�The�Green�Mile�is�fitting�in�more�ways�than�one.�One�thing�is�for�sure,�Colin’s�cornbread�will�be�a�hit�at�any�altitude.

1. Heat oven to 400 degrees F. Generously grease or spray sides and bottom of 8-inch round or square baking pan.

2. Stir muffin mix, milk, melted butter and egg just until moistened. The batter will be lumpy. Spread batter in pan.

3. Bake 16 to 18 minutes or until golden brown. Immediately remove from pan.

4. Serve with friends. Add honey or other toppings to taste!

Mashed Potatoes Animal House

INGREDIENTS1 c. of boxed instant mashed potato flakes (school cafeteria style)1 ½ c. water2 tbsp. butter½ c. milk, 2%

DIRECTIONS

Mark HayesProduct�Manager

18 FOOD FIGHT!

1. In a medium saucepan, heat water and butter just to boil and remove from heat.

2. Add cold milk.

3. Stir in flakes until moistened. Let stand until liquid is absorbed. If potatoes are too thick, stir in 1 tablespoon milk or more until desired consistency. If potatoes are thinner than desired, adda few more flakes and stir.

4. Fluff with fork, season to taste and serve.

Whoever�said�“Don’t�play�with�your�food”�sure�is�missing�out.�These�mashed�potatoes�are�almost�more�fun�to�fling�across�the�table�than�they�are�to�make!

Lime JELL-O Salad Animal House

1. Prepare JELL-O according to package directions and cool until slightly thickened.

2. Mash pears with cream cheese and whipped cream.

3. Mix together with JELL-O and pour into a mold.

4. Chill until firm.

DIRECTIONS

Sam SexsonPartner�Specialist

19FOOD FIGHT!

INGREDIENTS1 box lime JELL-O mix1 can pears, drained3 oz. pkg cream cheese1 pt. softened whipped cream

Sam’s�JELLO-O�salad�is�delicious�enough�to�eat,�so�make�sure�to�pull�some�out�of�your�food�ammunition�pile�to�snack�on�later.

Black Pepper-Bacon Biscuits The Help

INGREDIENTS½ c. cold butter2 ¼ c. self-rising soft-wheat flour1 ¼ c. buttermilk2 tbsp. melted butter5 slices bacon, cooked and crumbled1 tsp. black pepper

DIRECTIONS

Michael PritchardQuality�Assurance�Manager

Pritchard�leads�our�team�each�morning�with�an�enthusiastic�“Go�Team”�cheer,�and�his�pepper-bacon�biscuits�have�just�the�right�amount�of�bite�to�keep�you�on�your�toes�all�day.

20

1. Combine flour, bacon and pepper in a large mixing bowl.

2. Slice butter into 1/4” thick pieces; then cut butter into flour mixture until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

3. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4“ thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat process 2 more times.

4. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

5. Bake at 450 degrees for 13-15 minutes or until lightly browned. Remove from oven; brush with 2 tbsp. melted butter.

You Like Raisins Better Off Dead

INGREDIENTSberry blue JELL-OraisinsCool Whip

1. Mix and serve.DIRECTIONS

Chief�Technology�Officer

21

Pawel SmolarkiewiczWhat�he�didn’t�know,�he�improvised,�and�somehow....�it�works.�Pawel�never�ceases�to�surprise�us�with�his�diverse,�gelatin-filled�culinary�portfolio.�Enjoy�this�recipe�while�watching�the�inspiration�for�it�here:�http://vimeo.com/10247119

Blue Milk Star Wars

Andy’s�grown-up�version�of�Star�Wars�Blue�Milk�is�much�more�interesting�than�milk�and�blue�food�coloring.�Now,�if�we�only�had�the�recipe�for�blue�chocolate-chip�cookies�to�pair,�this�would�be�the�perfect�Star�Wars�nighttime�snack!

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INGREDIENTS12 oz. of milk4 oz. of cream4 oz. of coconut rum4 oz. of amaretto8 oz. of Blue Curaçao

1. Combine all ingredients in a pitcher and chill.

2. Serve in your favorite 70’s memorabilia plastic wear. Makes 8 servings.

DIRECTIONS

Andy GrauchSenior�Software�Engineer


INGREDIENTS

DIRECTIONS

These�really�help�when�you’re�sorting�through�important�issues�like�“How�does�Fulfillment�Management�work?”�and�“Isn’t�there�more�to�life�than�being�really,�really,�really,�ridiculously�good-looking?”�;)

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½ a bar of orange-flavored dark chocolate (I like Chocolove)3 tbsp. store-bought hot chocolate mix (I like Serendipity)1 ½ c. milk2 tsp. candied orange peel, soaked in 1 tbsp. hot water to soften3 c. frozen coffee cubes (make 1 pot of coffee and freeze in an ice cube tray)whipped cream

1. Chop the chocolate into small pieces and melt in a double boiler over low heat with 1/2 cup of the milk. Stir until smooth.

2. Add the hot chocolate mix and stir until completely melted.

3. Remove from heat and cool to room temperature.

4. In a blender, place the remaining cup of milk, the coffee ice, and the orange peel/water mixture. Blend for 5 seconds to crush ice and then add chocolate mixture. Blend on high speed until smooth and the consistency of a frozen daiquiri.

5. Pour into a plastic cup, with lid. Pile into a Jeep with male supermodels and blast Wham’s “Wake Me Up (Before You Go-Go)”. You’ll feel better in no time.

April CapilCustomer�Support�Specialist


INGREDIENTS2 c. good quality vanilla ice creamwhole milkpinch of fresh ground nutmeg2 cherries2 straws

Research�Manager

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Jeff CarrollVP�Strategy�&�Compliance

1. Put the ice cream, milk and nutmeg in a blender.

2. Add enough milk to make the shake thin enough to drink through a straw. Pour into a glass.

3. Top with a cherry, for garnish.

DIRECTIONS

Sarah Werner (Fine)

In�two�shakes�of�a�lamb’s�tail,�you�can�make�two�shakes�for�you�and�your�Honey�Bunny.�Good�quality�ingredients�can�make�or�break�this�shake,�so�go�for�the�best�to�impress.


This�Jeffrey�isn’t�a�Lebowski;�you’ve�got�the�wrong�guy,�man!�However,�he�is�ShipCompliant’s�resident�“Dude”�and�can�beat�anyone�in�a�challenge�of�Lebowski�trivia.�Stop�by�our�office�for�wine�hour,�and�Jeff�will�gladly�invite�you�join�a�Rock�Band�jam�with�him.

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INGREDIENTS2 oz. vodka (I prefer Tito’s handmade)1 oz. Kahlua2 oz. half and half

1. Serve over ice in a rocks glass, and... watch the beverage, man!DIRECTIONS

Jeff CarrollVP�Strategy�&�Compliance

Individual Chocolate Lava Cakes Dante’s Peak

Robb DyeSenior�Software�Engineer

Don’t�let�Robb’s�easy-going�persona�fool�you.�Just�like�the�unexpected�surprise�inside�this�cake,�Robb’s�clever�wit�is�ready�to�catch�you�off�guard�at�any�moment.

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INGREDIENTS

2 oz. Ghirardelli 60% Cacao bittersweet- chocolate, cut into 1” pieces¼ c. heavy cream

4 oz. Ghirardelli 60% Cacao bittersweet- chocolate, cut into 1” pieces½ c. unsalted butter, cut into pieces2 large whole eggs2 large egg yolks1/3 c. granulated white sugar½ tsp. pure vanilla extract¼ c. cake flourraspberries, for garnishwhipped cream, for garnish

CAKES

CAKE CENTERS 1. To make the centers, melt the 2 ounces of chocolate with the cream in a double boiler. Whisk gently to blend.

2. Refrigerate for 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.

3. Preheat oven to 400 degrees F. Grease six 4-oz. ramekins.

4. To make the cakes, melt 4 ounces of chocolate and the butter in a double boiler, stirring occasionally until smooth.

5. In a large bowl, whisk the whole eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed for 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin.

6. Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. Garnish with raspberries and a dollop of whipped cream.

DIRECTIONS

Cavity Filling Caramels Charlie and the Chocolate Factory

INGREDIENTS2 c. white sugar1 c. packed brown sugar1 c. corn syrup1 c. evaporated milk1 pt. heavy whipping cream1 c. butter1 ¼ tsp. vanilla extract

DIRECTIONS

Alex UmbhauCustomer�Support�Specialist

These�sweet�balls�of�caramel�goodness�must�have�come�straight�from�Charlie’s�chocolate�factory.�A�little�goes�a�long�way,�so�you’ll�have�plenty�to�share�with�your�friends�with�this�recipe!�

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1. Grease a 12x15 inch pan.

2. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F remove the pot from the heat.

3. Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the carmel into small squares and wrap them in wax paper for storage.


1. Finely crush cookies in a food processor or place them in a Ziploc bag and crush into a fine consistency.

2. Stir crushed cookies into softened cream cheese.

3. Press the mixture ½ inch deep into a baking dish and refrigerate 1 hour.

4. Cut refrigerated mixture into ½ inch cubes.

5. Melt white chocolate in a double broiler or in microwave. Add red food coloring and stir well. Dip cubes into chocolate. Tap off excess chocolate and set truffles on a wax paper covered cookie sheet.

6. Chill 20 minutes in refrigerator.

7. Decorate and enjoy!

DIRECTIONS

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INGREDIENTS15.5 oz. package Oreo cookies8 oz. cream cheese, softenedwhite chocolate or almond bark

Jamie JimenezMarketing

If�you�want�to�win�big,�bring�these�lucky-dice�truffles�to�your�next�poker�night.�They’re�fun,�tasty�treats,�and�(along�with�a�martini)�will�get�everyone�in�the�Vegas�spirit.


This�rich�treat�will�satisfy�your�sweet�tooth�with�a�“flare”.�Dango�won�a�lot�of�points�with�the�chocoholics�around�the�office�when�he�brought�this�dessert�in.

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This�rich�treat�will�satisfy�your�sweet�tooth�with�a�“flare”.�Dango�won�a�lot�of�points�with�the�chocoholics�

INGREDIENTS3 c. sugar3/4 c. butter5 oz. evaporated milk12 oz. semi-sweet chocolate7 oz. marshmallow creme3 tsp. freshly ground,dried ancho chiles1 tsp. vanilla

1. Heat sugar, butter and evaporated milk to full rolling boil in 3 quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching, about 4 minutes. Remove from heat.

2. Stir in chocolate and marshmallow creme until melted

3. Stir in vanilla and ancho chile.

4. Spread immediately in foil-lined 9 inch square pan. Cool at room temperature at least 4 hours; cut into 1 inch squares.

5. Store in airtight container.

DIRECTIONS

David DangoSenior�Software�Engineer


1. Preheat oven to 325 degrees F. In a large bowl, cream together shortening and sugars. Add eggs and vanilla.

2. In a separate bowl, sift together flour, baking soda, baking powder and salt: add to the creamed mixture. In a separate bowl, combine oats, corn or bran flakes, and chocolate chips or raisins. Add to the dough mixture by hand.

3. Bake at 325 degrees for 12-15 minutes or until the edges turn brown and the centers still look chewy.

4. Serve with one scoop of chocolate ice cream and one scoop of vanilla!

DIRECTIONS

Human�Resources

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INGREDIENTS1 ¼ c. Spectrum organic shortening1 c. white granulated sugar1 c. brown sugar2 Large eggs1 ½ tsp. vanilla extract2 ½ c. all purpose flour1 tsp. baking soda½ tsp. baking powder

½ tsp. salt1 ½ c. oats, rolled and dry1 ¼ c. corn flakes cereal

1 c. chocolate chips or raisins (or both!)Ben & Jerry’s ice cream (chocolate and vanilla)

Barclay Bates

You’ll�instantly�feel�like�you’re�home�on�the�range�when�you�sink�your�teeth�into�these�Cowboy�Cookies.�Served�with�scoop�of�Ben�&�Jerry’s,�these�sweet�treats�are�hard�for�city�slickers�and�lone�rangers�alike�to�resist.

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Thank You

shipcompliant 2011 holiday cookbook

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