Our Enduring Love of Cooking (+ 6 Recipes!)

04/08/2021

Our Enduring Love of Cooking (+ 6 Recipes!)

#ThrowbackThursday has become a staple of every social media platform, and when you’ve been around since 1912 like The Savings Bank, there’s a whole lot to throw back to!

Today, we’re going back to 2012. For our 100th birthday, The Savings Bank released a cookbook called Favorites From Our Table. It’s full of recipes contributed by our employees, families, and friends, and today, we thought we’d share a few of them here on SmartBanking Talk.

 

Banana Oatmeal Chocolate Chip Cookies

(from the kitchen of Kelli Woodward, Assistant Vice President/Lender)

 

1 c. sugar

¾ c. butter

1 egg

1 c. mashed banana

1 ½ c. flour

½ tsp. baking soda

1 tsp. salt

¼ tsp. nutmeg

¾ tsp. cinnamon

1 ¾ c. quick oats

1 c. chocolate chips

 

Beat together sugar, butter and egg. Add bananas, then flour, baking soda, salt, nutmeg, and cinnamon. Stir in quick oats and chocolate chips. Bake at 350 degrees for 8 to 10 minutes. After cookies have cooled, put them in the freezer. Enjoy them right out of the freezer.

 

Sweet and Creamy Pumpkin Dip

(from the kitchen of Robin Moats, Circleville Ops Center New Accounts Representative)

 

1 8 oz. package of cream cheese, softened

2 c. confectioners’ sugar

1 15 oz can of pumpkin

1 tbsp. pumpkin pie spice

1 tsp. orange extract

½ tsp. ground ginger

 

In a food processor, blend cream cheese and confectioners’ sugar until smooth. Remove cover, add pumpkin and remaining ingredients, blend thoroughly. Chill 30 minutes or until ready to serve. Serve with gingersnap cookies. Makes 2 ½ cups.

 

15-Minute Chicken and Rice Dinner

(from the kitchen of Kelley Phifer, Ashville Banking Center New Accounts Representative)

 

1 tbsp olive oil

1 tbsp sesame seed oil

4 (4-6 oz) skinless, boneless chicken breasts

1 (10.75 oz) can of cream of chicken soup

1 1/3 c. water or 2% milk

1 ½ c. quick-cooking rice, uncooked

 

Heat oils in a large non-stick skillet over medium high heat. Add chicken; cover. Cook 4 minutes on each side until cooked thoroughly. (Juices should be clear, not pink.) Remove chicken from skillet. Add soup and water. Stir and bring to a boil. Stir in rice, then top with chicken; cover. Reduce heat to low and cook for about 5 minutes.

 

Cheesy Potatoes

(from the kitchen of Cheryl Lindemann, London Banking Center Customer Service Representative)

 

2 lbs. frozen potatoes (hash brown or cubed work best)

2 sticks butter

16 oz. sour cream

2 c. shredded cheese

½ c. onion, diced

1 can cream of chicken soup (not diluted)

2 c. crushed cornflakes or frosted flakes

 

Place frozen potatoes in a 13 x 9” baking dish. Melt one stick of butter and drizzle over the potatoes. Mix the sour cream, cheese, onion, and soup together and spread over potatoes. Spread crushed cornflakes over the potatoes. Melt the second stick of butter and drizzle over the flakes. Bake 1 hour uncovered at 350 degrees.

 

Italian Pork Chops

(from the kitchen of Mark Lightle, CFO/Senior Vice President)

 

4 boneless pork chops

Italian bread crumbs

Flour

Milk

Black pepper (if desired)

4 tbsp. oil

 

Preheat oven to 400 degrees. Using mallet or rolling pin, pound pork chop to ½-inch thickness in re-sealable plastic bag. Cover pork chop with flour, dip in milk and cover in bread crumbs.  Repeat with remaining pork chops. Heat 2 tablespoons oil in large skillet over medium high heat. Add 2 pork chops, cook until lightly brown, about 5 minutes per side. Transfer to baking sheet. Repeat with remaining pork chops and bake for 15 minutes.

 

Easy Overnight Oatmeal

(from the kitchen of Jo Redman, Williamsport Banking Center Customer Service Representative)

 

4 c. milk

½ c. brown sugar

2 tbsp. melted butter

½ tsp. salt

1 tsp. cinnamon

2 c. old-fashioned or steel cut oats

2 c. chopped apples

1 c. raisins

1 c. chopped walnuts

 

Coat inside of 2-4 quart slow cooker with non-stick spray.  Combine all ingredients in slow cooker and mix well. Cover and cook on warm or low overnight or 7-8 hours. In morning, stir well, be careful not to overcook.

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