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Holiday Recipes from our Families to Yours!

November 16, 2018

Amy Druhot and husband

The holidays are a time for gathering with family and friends, celebrating all that we are thankful for, and for carrying on traditions such as favorite family recipes. Over the next few days, we will be sharing some of our favorite family recipes with you. Here are the first few! Be sure to join us as we post more during the next week!

Peas and Cheese

by Jessica Jolly, Corporate Operations Specialist

Peas and Cheese is a classic family recipe on my Mom’s side. My grandma started making it when my aunts and uncles were young to get them to eat their peas. Her plan sort of backfired because this recipe became a staple from then on. For every Holiday and Special Occasion (ESPECIALLY THANKSGIVING) you can count on there being Peas and Cheese. Now, my Fiancé is obsessed with them and begs for them every chance he gets. Looks we’ll be carrying this recipe on for a while…

Pro-Tip- put the Peas and Cheese next to your Turkey and Dressing on your plate at Thanksgiving. The cheese will run into them and you’ll be pleasantly surprised at how good it is!

PS: My Grandma Dot taught me to cook for an Army, so if the portion seems too large simply cut it in half. J 


  • (1) 32 oz. block of Velveeta Cheese

  • (2) Large cans of Sweet Peas (I prefer with the Pearl Onions)

  • (2) 4oz. jars of diced Pimento

  • A splash or two of Milk


Dice Velveeta cheese into small cubes and put into a glass measuring cup

Place the measuring cup with cubes of cheese in it in a large pot filled with water and bring the water to a boil (the cheese will begin to melt)

As cheese melts, add Milk and stir to get the consistency of the melted cheese where you want it (preferably thin and easy to stir)

Drain and rinse Peas

Drain the Pimento and add to the Peas

In a large dish, combine Peas, Pimento, and Melted Cheese and microwave for 2-3 min. or until hot

Fold gently to mix and serve

Corn Pudding 

By Bethany Helms, Home Building Administrator

I love this because it makes a good side dish that’s not the traditional Thanksgiving sides like mac & cheese, mashed potatoes, etc. It throws a spin on things, and it usually gets eaten pretty quickly! If you’re like my husband, and love anything spicy, you can also add in some diced jalapeno for an extra kick + flavor!


  • 1 package (8.5 ounces) Jiffy corn muffin mix
  • 1/2 cup milk
  • 2 eggs, well beaten
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 can (14.75 ounces) cream-style corn
  • 1 cup sour cream
  • 2/3 cup sugar
  • 1/2 cup butter, melted


In a large bowl, combine cornbread mix, milk, eggs, whole kernel corn, cream-style corn, sour cream, and sugar. Stir together until combined.

Add butter and stir.

Transfer mixture to a lightly greased 9 x 13 baking dish and bake in a 350 degree oven for about 45 minutes to an hour or until golden.

Remove the baking dish from the oven & place a toothpick in the center. The toothpick should be clean once you remove it.

Serve warm & enjoy!

Creamy Crockpot Macaroni and Cheese

By Amy Druhot, Sales Manager

I have been making this dish every year since the first Thanksgiving spent with my now husband (2015). I was fortunate enough to have my father at that first Thanksgiving, which that day for him was “his favorite holiday spent for as long as he could remember”. It was actually the last holiday I got to spend with my Dad and I’ll forever be thankful for how wonderful of a day it was. Last year was another “first” Thanksgiving-first as a married couple, first in our new beautiful home, and first as a blended family of 8. We spent the day surrounded by our wonderful family, reminiscing of those no longer with us, and appreciating those who still are.


  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) cut into pieces butter
  • 1/2 cup sour cream
  • 1 (10 3/4 oz) can condensed cheddar cheese soup
  • 3 beaten eggs
  • 2 1/2 cups (about 10 oz) grated sharp cheddar cheese
  • 2 cups uncooked (an 8 oz box isn't quite 2 cups) elbow macaroni
  • 1/2 teaspoon pepper


Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Stay tuned for more recipes from our families to yours, including stuffing, broccoli casserole, and pumpkin lentil!