From our Hearts to your Kitchen – Holiday Recipes from the Foodies at Central One 

The term “foodie” describes someone who loves all kinds of food, often thinking about dinner before finishing lunch. Foodies don’t just eat, they savor every bite.  

Here at Central One, we share that same passion. It’s why our member events almost always revolve around good food! Now that these events are done for the season, we’re sharing our favorite employee recipes instead. 

Most of the Central One team loves to cook, bake, or simply enjoy good food. From comforting soups and crowd-pleasing appetizers to indulgent desserts and even healthy treats for your furry friends, there’s something here for everyone to enjoy. That’s why we’re excited to share some of our team’s favorite recipes for you to make this holiday season. 

From our hearts to your kitchen! We hope all our fellow foodies enjoy this curated list of delicious treats. 

• Nana’s Famous Magic Soup 

• Crock Pot Buffalo Chicken Dip 

• Cheesy Jalapeno Bread 

• Chocolate Chip Peacan Pie 

• Cookies & Dream Bites 

• Healthy Dog Treats 

Nana’s Famous Magic Soup 

This recipe comes from our Social Media and Marketing Specialist, Holly Van Wie. It’s a re-creation of a recipe from her Nana, Mary Ford, who was a longtime Central One member. In the 1970s, Mary made her “Magic Soup” at Jean’s Catering in Milford, where it earned a devoted following. Some people even traveled across the state to enjoy it! Once you try this soup, you’ll see why “magic” is in its name.  

Ingredients 

• 1 tbsp of avocado oil 

• 3/4 bag (about 2 cups) chopped baby carrots 

• 4 to 5 stalks chopped celery (about 1 ¾ cups) 

• 1 medium-sized white onion, diced (about 2 cups) 

• ½ tbsp minced garlic (for garlic lovers: 1tbps) 

• ½ pound bowtie pasta 

• 2 ½ tbsp Better Than Bouillon seasoned vegetable base 

• 12 cups water  

• Optional: cannellini beans, great northern beans, or cooked shredded chicken. 

• Salt, Pepper, and grated Parmesan cheese for topping 

Instructions 

1. Peel and dice the onion. Wash and chop carrots and celery into bite-sized pieces. 
2. Heat water in a kettle or separate pan. 
3. Heat avocado oil in soup pot or Dutch oven on medium-low heat. Sauté onion for 4 minutes, stirring frequently, then add minced garlic and stir continuously for 1 minute. 
4. Add celery, carrots, and bouillon. Turn up heat to high and cook for 3 minutes. 
5. Pour in the heated water and bring it to a boil, keeping the heat on high.  
6. Add bowtie pasta, cover, and cook for 10 to 12 minutes, or until the pasta is cooked through. Optional: stir in rinsed beans or cooked shredded chicken about halfway through boiling the pasta. 
7. Season with salt and pepper to taste. 
8. Serve in bowls and top with grated Parmesan cheese.  

Cheesy Jalapeno Bread 

This crowd-pleaser comes to us from our Digital Marketing Specialist, Ela Williams. Ela began learning the art of bread-making from her Italian grandmother, Sandy Farina, who taught her the value of patience and love in every loaf. Over the years, Ela has perfected her technique, experimenting with flavors and textures to create outstanding breads. Baking bread may take time, but the joy it brings makes every minute worth it! 

Ingredients 

• ¼ tbsp instant active yeast 

• 1 cup lukewarm water 

• 4 cups flour (any type except self-rising) 

• ½ cup diced pickled jalapeños 

• 1 cup shredded cheddar cheese 

• 1 tbsp sugar 

• ½ tsp salt  

• ½ tsp garlic powder  

Instructions 

1. Add lukewarm water and yeast into a large mixing bowl. Let sit for 5 minutes until slightly frothy. 
2. Add sugar and salt to the mixture. Stir gently and let sit for 1 minute. 
3. Add 3 cups of flour and begin mixing. Once the dough starts to form, gradually add the remaining flour and mix until fully combined. 
4. Cover the bowl with a tea towel and let the dough rise in a warm place for 30 minutes. 
5. Scrape the sides of the bowl. If the dough is too sticky, add flour; if too dry, add water. Let sit in a warm place for 1 hour. 
6. Stretch and fold the dough: pull it from the edges and fold it over itself to strengthen the gluten. 
7. Optional: Cover again and let the dough rest for 3–12 hours for bulk fermentation. This step helps the bread become extra fluffy and may triple the dough’s size. 
8. Preheat oven to 450°F (230°C). 
9. Sprinkle flour on a clean surface, then pour the dough out. Fold it lengthwise into thirds, sprinkling cheese and diced jalapeños on each fold. Reserving a bit to sprinkle on top.  
10. Roll the dough into a tight ball, pressing down slightly, and twist gently to form a smooth top 
11. Prepare your Dutch oven (or a large lidded pan) by adding a few ice cubes to the bottom and placing parchment paper on top. This creates steam, keeping the bread moist. 
12. Place the dough ball on the parchment paper. Score the top with a knife and sprinkle with garlic powder, and remaining cheese and jalapenos. 
13. Bake with the lid on for 20 minutes, then remove the lid and bake for an additional 20–25 minutes until the crust is golden brown to your preference. 
14. Remove from oven and let the bread rest for 1 hour before slicing. Enjoy! 

Chocolate Chip Pecan Pie 

This delicious twist on pecan pie comes from our Director of Marketing, Susanne Drugge. With gooey chocolate chips and sweet, crunchy pecans, it’s the kind of dessert that always gets everyone asking for seconds. Perfect for family gatherings or just a cozy night at home, it’s truly irresistible! 

Ingredients 

• 9-inch frozen pie shell 

• 1 cup chocolate chips 

• 2/3 cup pecans 

• ½ cup sugar 

• 3 eggs 

• ¾ cup light corn syrup 

• ½ cup dark corn syrup 

• 1 tsp salt 

• 1 tsp vanilla extract 

Instructions 

1. Defrost pie shell for 1 hour 
2. Preheat oven to 375°F (190°C) 
3. Pour layer of chocolate chips into crust 
4. Combine everything else in mixing bowl 
5. Pour mixture over chocolate chips 
6. Bake in preheated oven for 45 minutes 

Enjoy with cool whip or ice cream.  

Cookies & Dream Bites 

This recipe was provided by our Training Specialist, Terri-Lynn Clark, who gets countless requests to make these addictive treats at her dinner parties. Not only are they fun to decorate, but they’re also super easy to customize for any holiday theme, like the Halloween version shown above. 

Ingredients 

• 1 lb. (2.12 oz) Family Size package Oreo Cookies 

• 8-ounce block cream cheese (softened to room temperature) 

• 24 oz bag of Nestlé white chocolate chips (you can substitute other chocolates or melting wafers as desired) 

• Candy eyeballs (or other desired candy decorations) 

Instructions 

1. Line two baking trays with parchment. 
2. Place the Oreo cookies in a food processor or high-speed blender and pulse into fine crumbs. 
3. In a large mixing bowl, beat the softened cream cheese on high speed until smooth. 
4. Add the Oreo crumbs into the cream cheese and mix until well combined. 
5. Using a 1.5” cookie scoop, scoop up even-sized balls and roll them in the palms of your hands to make it smooth. Place the rolled balls on the baking trays. 
6. Once all balls are formed, chill the trays in the refrigerator for 2 hours. If you are short on time, you can freeze the balls for 15-20 minutes. 
7. After chilled, remove the trays of chilled Oreo balls from the refrigerator. 
8. In a double boiler over low heat (or use a microwave safe bowl and microwave on low setting), melt the chocolate chips, stirring every 30 seconds until fully melted and smooth. 
9. Use a fork to dip one ball at a time completely into the chocolate. Lift the fork and tap it to help remove any excess coating. Place the ball back onto the baking tray. 
10. Place the coated Oreo balls into the refrigerator to harden for 10 minutes 
11. Put the remaining chocolate in a piping bag (or plastic sandwich bag and snip a small piece of the tip off the end) 
12. Drizzle white lines over the coated Oreo balls and immediately add candy decorations. 
13. Return the balls to the refrigerator for 10 minutes. 

Keep refrigerated until ready to eat. Enjoy! 

Crock Pot Buffalo Chicken Dip 

This recipe comes from Karen Mills, Senior Vice President of Operations. It’s one of her go-to recipes that always gets devoured by friends, family, and co-workers. This dish is super easy to make in the crockpot and is perfect for busy days when you want something hearty without the fuss. 

Ingredients 

• 2 bricks of cream cheese (cut into cubes for easier melting) 

• 4 chicken breasts (approx. 4 cups) 

• 1 cup Franks Red Hot Sauce 

• 8 oz Blue cheese dressing 

• 1 cup Shredded cheddar cheese 

Instructions 

1. Combine all ingredients in the crock pot. 
2. Cover the crockpot and cook on low until the chicken is tender and can be shredded/pulled (approximately 6 hours). 
3. That’s it! 

Serve with chips, carrots, and celery.  

Healthy Dog Treats 

Karen also loves whipping up treats for her furry friends, especially healthier options she can feel good about. Her dogs Carly, Vegas, and Kailey go wild for these little snacks, and chances are yours will too! 

Ingredients 

• 1/3 cup natural peanut butter (no salt, added oil, or xylitol) 

• 1 ripe banana OR ½ cup pure pumpkin puree 

• 1 cup oat flour 

Instructions 

1. Preheat oven to 350°F (175°C)  
2. Combine all ingredients in a large bowl and knead the dough.   
3. Roll the dough and use fun cookie cutters to make your dog treat shapes. 
4. Bake for 15 minutes and let cool. Store in an airtight container. 

We hope you enjoy these recipes as much as we do, from our hearts to your kitchen. ❤️ 

From all of us at Central One, Bon appétit!