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July 27, 2021

TECs’ favorite recipes

Recipe #1 – Crater Cake

Our team is making the best of the stay-at-home order.

They are cooking up some good eats!

Taylor Kelly with Client Services made Crater Cake with her dad!

Click the picture to find the recipe.

Recipe #2 – Chocolate Chip Banana Bread

By: Recruiter, Jackie Klida

What you need:

3 ripe bananas, mashed

1 cup white sugar

Chocolate chips

1 egg

¼ cup melted butter

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

Directions:

• Step 1: Preheat oven to 325

degrees F (165 degrees C). Grease a 9×5-inch loaf pan

• Step 2:

Combine bananas, sugar, egg, and butter together in a bowl. Mix flour and baking soda together in a separate bowl; stir into banana mixture until batter is just mixed. Stir salt into batter. Pour batter into the prepared loaf pan.

• Step 3:

Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

Recipe #3 – Baked salmon with dill sauce

By: Social Media Specialist, Hannah Wiegand

What you will need:

Filet of salmon

1/4 TBSP of butter

Chopped dill to your liking

Lemon pepper/Garlic/Salt

Directions:

• Preheat your oven to 365 degrees
• Throw your butter in a sauce pan, bring it to a simmer, add your dill and squeezes half a lemon into the sauce pan
• Place your salmon filet in a baking pan
• Pour your sauce over your raw salmon
• Bake for 15-20 minutes

Enjoy!

Recipe #4 – Bakery-Style Chocolate Chunk Cookies

By: Payroll Accountant, Samantha Rutkowski

What you will need:

2 cups + 2 Tbsp flour

1 tsp baking soda

2 tsp cornstarch

1 tsp salt

1 ½ sticks melted, unsalted butter

1 cup dark brown sugar

½ cup granulated sugar

2 large eggs

2 tsp vanilla extract

6oz chocolate chunks for the batter, plus more for topping

Directions:

1. In medium-sized bowl, whisk together the baking soda, flour, cornstarch, and salt. Set aside.
2. In a large bowl, beat together the cooled, melted butter, the dark brown sugar, and the granulated sugar for about one minute. Then add the eggs and vanilla extract. Beat until combined.
3. Slowly add the dry ingredients and mix briefly. Fold in 6oz of chocolate chunks.
4. Cover and refrigerate the dough for 1 hour.
5. Remove the dough from the fridge and preheat the oven to 350 degrees F. Put a piece of parchment paper onto a rimmed baking sheet. Roll the dough into 2-inch balls and place onto the baking sheet. There should be enough

room for up to 6 dough balls. Refrigerate leftover dough, or prepare another baking sheet to go in after the first sheet finishes baking.

6. Bake 10-14 minutes, rotating the sheet about halfway through.

7. Remove from the oven when cookies are very lightly browned on the top (they will still look gooey).As cookies are cooling, press additional chocolate chunks into the tops. Top with flaky salt.

Recipe #5 – Egg Fried Rice

By: Recruiter, Ashlee Stevenson

What you will need:

• 1 tsp + 1 Tbsp vegetable* oil
• 3 large eggs, whisked lightly
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 ½ cups frozen mixed vegetables
• 2 Tbsp butter
• 4 cups cooked and chilled rice (I use brown)
• 3 Tbsp soy sauce
• Salt and pepper to taste
• Sesame seeds (optional)
• Sliced green onion (optional)

Directions:

1. Heat a wok or large, deep skillet on high heat. Add 1 tsp vegetable oil.
2. Whisk in eggs and cook, stirring often, until eggs are set. Transfer to plate.
3. Add 1 Tbsp canola oil to the pan. Add onions and cook until translucent; about 2 minutes, stirring often to avoid burning. Stir in garlic, then add frozen vegetables and cook until heated through. Season with a pinch of salt.
4. Create a hole in the middle of your vegetable mixture and add butter, then add cold rice to the skillet and stir to combine. Press mixture down into the pan to brown the rice – you will hear popping and sizzling, and that’s what you want – then stir and repeat a few times. It’s fine if the rice is chunky; it will break up a bit as it warms.
5. Return the egg to the pan and stir to heat through.
6. Remote from heat, then stir in 1-2 Tbsp of soy sauce. Use more or less based on your liking.
7. Garnish with sesame seeds and sliced green onions; serve immediately.
8. Leftovers can be store in a tightly sealed container for up to three days.

You can substitute olive oil, however, it has a lower burning point than vegetable oil

Recipe credit of www.yellowblissroad.com

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