Clarity Recipes

Sharyn McCormick

Fontina Asparagus Tart

INGREDIENTS 

• 1 lb. fresh asparagus, trimmed 
• 1 sheet frozen puff pastry, thawed 
• 1/2 lb. Fontina cheese, shredded, divided
• 2 Tbsp. lemon juice
• 1 tsp. grated lemon peel
•  1 Tbsp. olive oil
• 1/4 tsp. salt
• 14 tsp. pepper

INSTRUCTIONS 

1. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cover and cook for 3-5 minutes or just
   until crisp-tender: drain.  
2. On a lightly floured surface, unfold puff pastry. Roll into a 16-in. x 12-in. rectangle, transfer to a parchment paper-lined baking sheet.
3. Bake at 400* for 10 minutes or until golden brown. Sprinkle 1-1/2 cups cheese over pastry. Arrange asparagus on top; sprinkle with remaining cheese.
4. Combine the lemon juice, lemon peel, oil, salt and pepper; sprinkle over top. Bake 10-15 minutes longer or until asparagus is tender and cheese is melted. Slice and serve warm.  

YIELD: 24 servings  

FUN FACT 

Be advised that your guests will be vying for the last tasty slice of this lemony cheese and veggie tart. It looks pretty impressive but is easy to make.

Thank you, Clarity, for encouraging us to take time out of our busy days to participate in fun activities like this…It makes a big difference in getting to know one another. 😊 

Claire Davin

Crock-Pot Peanut Clusters

INGREDIENTS 

• 2 lbs (36 oz) salted dry-roasted peanuts 
• 4 oz (4 squares) German Sweet Chocolate
• 1 (12 oz) package semisweet chocolate chips (about 2 cups)
•  2 ½ lbs white almond bark
• Sprinkles for decoration (optional)

INSTRUCTIONS 

1. Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark.
2. Set the temperature on low and cook for 3 hours. Do not stir while cooking.
3. After 3 hours, stir the mixture with a wooden spoon until smooth.
4. Drop the candy into mini cupcake pan liners, using about 1 teaspoon to fill the liners. This makes about 120 pieces.
5. Before cooling, sprinkles can be added to the spooned-out candy for decoration, if desired.
6. Trays of chocolate-filled liners can be placed in the refrigerator for at least 3 hours to help cool.
7. Allow the candy to cool completely before removing the cupcake liners, if desired.  

YIELD: 120 pieces  

FUN FACT 

The holiday season is a season of giving, and my family uses this recipe every year to create small gifts for our delivery drivers, mailmen, garbage collectors, and other service workers as a way to say thank you and give them a pick-me-up during this busy season. And since the recipe makes so much, we're always able to save a few extra as small treats for ourselves! 

Peggy Downey

Sweet Potato Casserole with Marshmallow

INGREDIENTS FOR THE FILLING

• T3 1/2 lb. sweet potatoes
• 1/2 cup butter, melted, plus more to grease the casserole dish
• 1/2 cup heavy cream
• 1/3 cup light brown sugar
• 3 large eggs
• 1 1/4 tsp. salt
• 1 1/2 tsp. cinnamon
• 3/4 tsp. smoked paprika
• 1/4 tsp. cayenne pepper (optional) 

INGREDIENTS FOR THE TOPPING

• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1 cup chopped pecan
• 1/4 cup butter, melted
• 2 cups marshmallows, divided 

INSTRUCTIONS 

1. For the filling: Preheat the oven to 425°F. Line a baking sheet with foil.
2. Place the sweet potatoes on the foil and pierce the tops 2 to 3 times with a knife. Loosely cover with foil. Roast until very soft, about 50 to 60 minutes. Uncover and let rest until cool enough to handle. Peel the sweet potatoes, discarding the skin.
3. In a large bowl, combine the roasted sweet potato, butter, cream, light brown sugar, eggs, salt, cinnamon, smoked paprika, and cayenne. Mash until smooth.
4. Reduce the oven temperature to 375°F. Butter a 13-by-9-inch casserole dish. Place the sweet potato filling in the casserole dish and smooth the top
5. For the topping: In a small bowl, stir together the flour, sugar, cinnamon, and salt. Add the pecans and butter and mix until the mixture is clumpy. Top potatoes with mixture. Bake for 25 minutes. Remove from the oven and top with the marshmallows. Leave room around the edges for the marshmallows to expand. Return to the oven for 10 to 15 minutes, or until the marshmallows on top are golden brown. Let cool for a few minutes before serving.

YIELD: 8 - 10 serving(s)

PREP TIME: 2 hrs

TOTAL TIME: 3 hrs  

FUN FACT 

This recipe is my childhood…I cannot remember a Thanksgiving without it and it is what got my kids to eat sweet potatoes.

Grateful this year for the great team I work with at Clarity. They come ready and eager to work and share the vision of “how do we make it better”.

Also grateful for my expanding family.
 

Sandra Zarate

7-layer Bean Dip Recipe

INGREDIENTS 

• Rosarita canned beans
• Taco Seasoning
• Chopped green chilies
• Sour cream
• Guacamole
• Shredded mozzarella cheese
• Olives

INSTRUCTIONS 

1. Warm beans to lukewarm & mix in taco seasoning
2. Apply seasoned beans in an even layer within the dish of your choice
3. Spread chopped green chilies over beans
4. Generously spread sour cream, completely covering beans & green chilies
5. Generously spread guacamole completely covering sour cream
6. Generously spread shredded mozzarella cheese, completely covering guacamole
7. Add olives to the top of the cheese to your liking  

FUN FACT 

What am I grateful for this holiday season? – My favorite 3 F’s, Family, Friends & Football!

Why do I love working at Clarity? -  I love being part of a team where it is embraced to be my true self, where I have a space to be creative in driving solutions that matter and having an opportunity to make a meaningful difference for those we serve. 

Vanessa Avila

Penne alla Vodka

INGREDIENTS 

• 1 stick of Butter
• 1 28 oz can Crushed Tomatoes
• 1 pint Heavy Cream
• 4 oz Vodka
• 8 oz Parmesan cheese
• Red Pepper Flakes (to taste)
• 1 lb box of Penne Pasta
• Fresh Basil (optional)

INSTRUCTIONS 

1. For the sauce: Melt one stick of butter. Once melted, add the crushed tomatoes, then the heavy cream, vodka, and red pepper flakes. Mix to combine and bring to a simmer. Add in parmesan cheese and stir until melted and sauce is smooth. Turn off the heat and stir in fresh basil.
2. Note: This makes a double batch but freezes great! Save half for the next time!
3. Cook pasta according to box directions, and top with ½ of the sauce. Finally, top with more fresh basil and parmesan cheese. Enjoy!

FUN FACT 

This recipe could not be easier! My aunt made it for every family gathering and was one of first recipes I remember learning how to cook. Make it as spicy as you want and enjoy!

Tammy Conley

DECADENT FUDGE

INGREDIENTS 

• 1 cup butter plus 2 tablespoons to prep the pan
• 4 cups sugar
• 1 cup 1% milk (may add 2-3 ounces of evaporated milk)
• 10-ounce package of miniature marshmallows
• 1 package (11-1/2 ounces) milk chocolate chips
• 1 package (12 ounces) semisweet chocolate chips
• 4 ounces unsweetened chocolate, chopped
• 1 teaspoon salt
• 1/2 cup nonfat instant dry milk (optional)
• 1 teaspoon vanilla extract

INSTRUCTIONS 

1. Prepare mini muffin cups in mini muffin tin for filling – may also use a 13x9 pan lined with aluminum foil that has been greased with 2 tablespoons of butter.
2. In a large heavy saucepan, combine the sugar, milk (evaporated milk also if using) and butter.
3. Bring to a rapid boil over medium heat, stirring constantly.
4. Cook, without stirring, for 2 minutes. Remove from the heat.
5. Stir in marshmallows until melted. Add all chocolate; stir until melted.
6. Stir in vanilla (and optional dry milk).
7. Immediately spread into prepared pan; cool for 1 hour if using 13x9 pan.
8. Score into 1-in. squares. Refrigerate, covered, for 3 hours or until firm.
9. Using foil, lift out the fudge. Remove foil; cut fudge. Store between layers of waxed paper in airtight containers.  

YIELD: 3 pounds  

FUN FACT 

This is a family favorite and perfect for sharing! This fudge is made every Christmas as a family tradition. It is also made when someone is going through a rough patch. Almost works like Grandma's chicken soup!  

Howard Metzger

CREAMY MASHED POTATOES

INGREDIENTS 

• 5 lbs. of Yukon Gold potatoes  
• 1 1/2 sticks of salted butter (softened)  
• 1/2 stick of salted butter (not softened)  
• 1 1/2 packages of cream cheese (softened)  
• 1/2 cup of half-and-half  
• 1/2 cup of heavy cream  
• 1/3 cup of milk  
• Salt and pepper 

INSTRUCTIONS 

1. Preheat the oven to 350 degrees.  
2. Peel the potatoes and rinse them with cold water and cut into 1-1 ½ inch cubes.  
3. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender (about 30 mins). Drain the potatoes and return them to the pot.  
4. Place pot with the potatoes on the stove on very low heat and use a potato masher to break them up. Work the potatoes until they are all well mashed (about 5 minutes).  
5. Turn off the burner. Add 1 ½ sticks of the softened butter and the cream cheese and mash them into the potatoes until they are melted.  
6. Add the cream, half-and-half, milk. Mash and stir to combine well. Add salt and pepper to taste.  
7. Pour the mashed potatoes into a casserole pan. Slice the ½ stick of (not softened) butter in ¼ inch pieces and dot the top of the mixture with them.  
8. Cover the pan with tin foil and bake for 15 minutes. Then, remove the foil and bake for an additional 15 minutes and serve.  
9. Tip:  If made in advance and refrigerated, add a little milk to thin the mixture and reheat.   

Howard Metzger

KALE WITH WALNUTS AND CRANBERRIES

INGREDIENTS 

• 1lb bunch of kale with tough stems removed, washed, and torn into large pieces
• 2 tbsp. olive oil
• ½ medium red onion, finely chopped
• 3 cloves garlic, minced
• ½ cup walnuts, chopped
• ¼ cup dried cranberries, preferably with no added sugar
• Freshly ground black pepper, to taste

INSTRUCTIONS 

1. Bring a large pot of water to a boil. Add the kale and cook until tender and bright green, about 4-5 minutes.
2. Remove the kale and run under cold water to cool.
3. In a large saute pan, add the oil over medium heat. Add the onion and saute until soft.
4. Stir in the garlic and walnuts and cook until the nuts are golden, about 2 minutes. Mix the cranberries in, and then add the kale.
5. Toss gently. Season with pepper and serve warm.

Krista Woolley

SOUTHERN CORNBREAD AND BISCUIT DRESSING

INGREDIENTS 

• 2 T olive oil or butter
• 1 cup chopped onions
• 1 cup chopped celery
• 2 cans cream of chicken soup
• 1 cup chicken stock
• 1 large pan cooked cornbread
• 5 homestyle biscuits cooked
• 1 T poultry seasoning
• 1 T creole seasoning
• 5 boiled eggs, chopped
• 3 large raw eggs

INSTRUCTIONS 

1. Preheat the oven to 350 degrees.  
2. Place onions and celery in pan with olive oil or butter and satue still soft.
3. Add cream of chicken soup and chicken stock - only use enough stock to then out the mixture. It should still be think like soup. Set mixture aside to cool.
4. In a large mixing bowl crumble cornbread and biscuits, add seasonings and chopped boiled eggs.
5. Beat 3 large eggs and pour over bread mixture and stir to combine.
6. Pour cooled soup mixture over bread mixture and stir to combine. Only add enough of the soup mixture to coat the bread. Mixture should look like the picture.
7. Cover casserole dish with foil and bake for 40 minutes.
8. Remove foil and bake another 15 - 20 minutes until top is slightly browned. It is done with a toothpick comes out clean.
9. Serve with gravy and cranberry sauce.
10. Tip: Use two boxes cornbread mix to make cornbread and add a little poultry seasoning in the cornbread before baking. Seasonings are to taste. 

Kristin Davis

GRAM'S CHOCOLATE CHIP CAKE

INGREDIENTS 

• 1 cup sugar
• 2 eggs
• 1 stick butter (softened)
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 8 ounces sour cream
• 1 bag of chocolate chips

INSTRUCTIONS 

1. Preheat the oven to 350F.
2. Grease and flour a tube pan.
3. In a small bowl, mix ¼ cup sugar with 2 tsp cinnamon. Set aside.
4. Mix flour, baking soda and baking powder in a bowl. Set aside.
5. In a large bowl, mix the remaining sugar and butter.
6. Add in eggs and vanilla.
7. Add flour mixture and sour cream, alternatively, to the sugar and butter mixture. Once well mixed, add chocolate chips.
8. Pour half of the batter into the pan.
9. Then sprinkle the batter with half of the sugar & cinnamon mixture.
10. Top with the remaining batter then with the remaining sugar & cinnamon mixture.
11. Bake for 45 minutes.
     

James Goodell

PUMPKIN PIE CINNAMON STREUSEL CRUMBLE

INGREDIENTS (PUMPKIN PIE FILLING)

• 1 (15oz) can pumpkin puree
• 3 egg yolks 
• 1 large egg
• 1 (14oz) can sweetened condensed milk
• 1 tsp ground Vietnamese cinnamon (or regular cinnamon will do)
• ½ tsp ground ginger  
• ½ tsp ground nutmeg 
• ¼ tsp ground cloves   
• ½ tsp ground allspice    
• ½ tsp of salt
• 1 – nine-inch unbaked pie crust (you can make yourself from scratch or buy from the store)

INGREDIENTS (CINNAMON STREUSEL CRUMBLE)

• 1 ½ cups all-purpose (unbleached) flour
• ¾ cup light brown sugar
• 1/3 cup granulated sugar
• ¼ tsp of salt
• 1 tbsp of Vietnamese cinnamon (or regular cinnamon will do)
• 1 ½ sticks of chilled unsalted butter, cut into pieces

INSTRUCTIONS 

1. Preheat oven to 425 degrees F.
2. Whisk together pumpkin puree, egg yolks and egg in a large bowl until smooth.
3. Add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, cloves, allspice and whisk together until thoroughly combined.
4. In a medium size bowl, mix together your streusel (dry ingredients), flour, light brown sugar, granulated sugar, salt and cinnamon.
5. Cut 1 ½ sticks of chilled butter into pieces. With your hands, work in butter pieces (in batches) until large clumps form. Set aside.
6. Fit pie crust in a 9 inch pie plate and crimp edges
7. Put into oven (when ready) for about 10 minutes (only the crust)
8. Take out of oven and pour filling into the pie shell and lightly tap on the work surface to release any air bubbles. Sprinkle in about ¼ of the cinnamon streusel topping so it sinks into the filling.
9. Put back into oven for another 15 minutes at 425 degrees F
10. Reduce heat to 350 degrees F and bake for about 20 minutes.
11. Take out and sprinkle the remaining streusel topping onto pie (or as much topping as you’d like to use).
12. Put back in the oven and continue baking for another 15 to 20 minutes until pie is set in the middle.
13. Allow to cool completely before serving.

Bill Catuzzi

TURKEY AND BACON SANDWICH WITH ARUGULA MAYONNAISE

INGREDIENTS 

• 1 large egg yolk
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 cup grapeseed or other neutral oil
• 2 ½ teaspoons fresh lemon juice
• 2 ounces arugula, sliced (1 ½ cups), plus 2 ounces whole arugula leaves (1 ¾ cups)
• ¾ cup fresh basil leaves, sliced
• 1/3 cup finely chopped fresh chives
• 4 large ciabatta rolls, split
• 1 pound sliced roasted turkey
• 3 slices good bacon, cooked until crispy
• 12 slices of tomato (from about 3 tomatoes)
• 24 slices jarred pickled jalapeño

INSTRUCTIONS 

1. Whisk together the yolk, mustard, and ¼ teaspoon salt in a medium bowl until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture.
2. Whisk in 2 teaspoons of the lemon juice until well blended.
3. Stir in the sliced arugula, basil, chives, and remaining ½ teaspoon lemon juice. Season to taste with salt and pepper.
4. Toast the ciabatta and spread a generous layer of the arugula mayonnaise on the cut sides.
5. On the bottom of each roll, stack the turkey, whole arugula, bacon, tomato and jalapeno.
6. Cover with the roll tops, slice each sandwich in half, and serve immediately.