Cooking the Books - Real Time Expense Reporting...

A collection of recipes and traditions from the team at Abacus

CookingBooksthe

Celebrating 2018

Around here, the only thing we take more seriously than expense management is food. Maybe you’ve seen our pancake breakfasts on Instagram, or birthday celebrations filled with cake, cookie dough, and everything in between. It’s easy to say that all major milestones at Abacus are celebrated with food.

Well, 2018 was a big year for Abacus and our customers played a starring role. To celebrate the success of the year, we wanted to do something special as a way of saying thank you. We compiled all of our favorite holiday traditions and family recipes to share the things that are special to us with the people that made 2018 exceptional!

We hope you enjoy our recipes and we wish you, your team and your family a holiday season filled with warmth and joy!

The Abacus Team

ENTREES & SIDE DISHES

Kalie’s 5 Spice Chicken ..... 5

Classic Lentil Soup ..... 6

Shrimp and Leek Bisque ..... 7

Miso Glazed Chilean Sea Bass ..... 9

Apricot Glazed Cajun Chicken with Dried Mango and Mozzarella ..... 10

Vegan Winter Chili ..... 11

Pesto Beef Stuffed Shells ..... 13

Eggplant Parmesan ..... 14

Bubbie’s Brisket ..... 15

Sauce-Topped Meatloaf ..... 17

Winter Harvest Golden Curry ..... 18

Carrot Ginger Soup with Chicken Jalapeño Meatballs ..... 19

Parm and Parsley Risotto ..... 21

Crumbly Top Mac & Cheese ..... 22

Potato Latkes ..... 23

Honey Buttermilk Cornbread ..... 24

Matzo Ball Soup ..... 25

Kale & Brussels Sprout Salad ..... 26

DESSERTS

Caramel Apple Cheesecake Bars ..... 29

Apple Cake ..... 31

Sean’s Famous Whipped Cream ..... 32

Chocolate Olive Oil Cake ..... 33

Pumpkin Bars with Cream Cheese ..... 35

No Bake Energy Bakes ..... 37

Pumpkin Nutella Cheesecake ..... 38

French Toast Cupcakes ..... 39

Greek Christmas Honey Cookies ..... 41

Banana Bread ..... 43

Black Rice Pudding ..... 44

Amish Apple Pie ..... 45

DRINKS

Linda’s Mulled Wine ..... 49

Applejack Hot Cider ..... 50

Cider Hot Toddy ..... 51

Homemade Eggnog Martinis ..... 52

Puerto Rican Coconut Nog ..... 53

Peppermint Hot Schnapplet ..... 54

CONTRIBUTORS ..... 55

Entrees & Side Dishes

5

ENTREE

Kalie's 5 Spice ChickenContributed by: Kalie Krueger

2 large skinless, boneless chicken breasts, tenderized and cut in half

2 Tbsp butter

4 Tbsp enriched flour

Himalayan Sea Salt

Ground Black Pepper

Garlic Powder

Smoked Paprika

Cayenne Pepper

Serves: 4

Prep Time: 15 minutes

Cook Time: 12 minutes

1. Preheat oven to 350°F.

2. Place a sheet of saran wrap on top of your chicken breasts - using a meat tenderizer, repeatedly tenderize chicken until even. Cut chicken breasts in half and pat dry with a paper towel.

3. Place 4 Tbsp of flour in a medium mixing bowl.

4. Generously coat chicken on one side with salt, pepper, garlic powder, and smoked paprika.

5. Lightly finish chicken with slight dusting of cayenne pepper.

6. Turn chicken over and repeat steps 4-5 for unseasoned side of chicken.

7. Once fully seasoned, dredge each piece of chicken in flour - shake off any excess flour.

8. In a dutch oven or cast iron pan, melt 2 tablespoons of butter on medium high heat until slightly bubbling.

9. Place chicken in pan and cook for 4 minutes.

10. Turn chicken over and cook for additional 3-4 minutes.

11. Turn off stove and cover pan. Place chicken in oven for additional 3-4 minutes.

12. Remove from oven and enjoy!

6

ENTREE

1 lb bag lentils

1 large or 2 medium onions, chopped

2 Tbsp olive oil

2 Tbsp flour

2 cloves garlic, chopped finely

8 cups water with vegetable bouillon added or broth

1 large bay leaf

1 14 oz can diced tomatoes

½ tsp dried thyme

Pepper to taste

1. Heat olive oil in a large pot and add the onions. While they sauté over medium heat, finely chop the garlic cloves and add to the onion once it has softened. Let these cook a bit longer, but they shouldn’t get too brown — just a little golden.

2. Sprinkle the flour over the onions.

3. Add as much pepper as you like.

4. Stir in the liquid. I recommend using half-strength bouillon or half water and broth to avoid over-salting.

5. Add the lentils and bay leaf, and bring to a boil. If you’re not in a hurry, you can turn off the heat, cover and let it sit for a while, then finish cooking later. If you need to eat sooner, keep simmering over low heat, covered, for 20 minutes or so, stirring occasionally.

6. When the lentils are almost soft enough, add tomatoes.

7. Stir in about ½ tsp dried thyme.

8. Simmer another 5 minutes, and add liquid to achieve desired consistency.

9. Add pepper, salt, or herbs to taste.

Serves: 6-8



Classic Lentil SoupContributed by: Thomas Moore

Shrimp & Leek BisqueContributed by: Syeda Tarannum

8

1. Place the seafood or chicken stock in a saucepan and simmer for 15 minutes until the stock has reduced. You can optionally add the shrimp shells to stock while simmering for additional flavor. Strain before reserving stock. Add water (if necessary) to ensure there is 3 ¾ cups of stock.

2. Next, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the separated half cup of stock and cook for an additional 3 minutes.

3. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

4. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes.

5. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper. Heat gently until hot but not boiling.

6. Season to taste, and serve hot.

Serves: 4-6

Prep Time: 15-20 minutes

Cook Time: 45-50 minutes

1 lb large shrimp, peeled and deveined

4 ½ cups seafood or chicken stock (keep ½ cup separate for cooking)

3 Tbsp olive oil

2 cups chopped leeks, white and light green parts (about 3 leeks)

1 Tbsp chopped garlic (about 3 cloves)

Pinch cayenne pepper

4 Tbsp (½ stick) unsalted butter

¼ cup all-purpose flour

2 cups half-and-half

⅓ cup tomato paste

2 tsp kosher salt

1 tsp freshly ground black pepper

Shrimp and Leek Bisque | ENTREE

9

½ cup white miso

¼ cup mirin

¼ cup sake

3 Tbsps sugar

1 Tbsp peeled and finely grated fresh ginger

6 Chilean sea bass fillets (6 oz each, about ¾” thick)

1 tsp finely grated lemon zest

1 lidded baking dish

Miso Glazed Chilean Sea BassContributed by: Omar Qari

1. Mix the miso, mirin, sake, sugar, and ginger together in a shallow baking dish.

2. Roll the fillets in the dish until they’re evenly coated.

3. Cover the dish and refrigerate for at least 2 hours. (Overnight is OK.)

4. Preheat the broiler.

5. Remove the fillets from the dish and place on a broiler pan. Set aside the remaining marinade.

6. Place the fillets about 4 – 6” from the heat source for about 6 minutes — just until it’s opaque in the center.

7. Turn the fillets and coat their other sides with the remaining marinade.

8. Cook for another 3-4 minutes.

9. Transfer to plates. Sprinkle with the lemon zest and serve!

Serves: 6



ENTREE

10

1. On a large plate, season each side of the chicken breasts with the cajun blackening rub. Don't add the apricot jam just yet!

2. Heat up your skillet to medium-high with a dollop of canola oil or oil of your preference.

3. Place the chicken breasts on your skillet and cover the top.

4. Cook chicken breasts on one side for 5-7 minutes, checking in every 2-3 minutes.

5. Once chicken breasts are seared, flip chicken breasts over and cook for 5-7 minutes, checking in every 2-3 minutes.

6. Once chicken breasts are seared on both sides, add a thin dollop of apricot jam to each side and keep in pan for 10-20 seconds to glaze the jam.

Serves: 4



MAIN

SIDE

4 large chicken breasts

8 pinches Cajun blackening rub (1 pinch for each side of the chicken breast)

8 dollops apricot jam (1 dollop for each side of the chicken breast)

1 baguette

1 lb dried mangos

1 large ball of fresh mozzarella

Apricot Glazed Cajun Chicken with Dried Mango & Mozzarella

Contributed by: Tim Aaron

ENTREE

7. Slice baguette into ½ inch to ¾ inch high slices and place on large serving plate.

8. Tear dried mango slices into sizes that approximately fit the surface area of the baguette slices and place on top of each baguette slice.

9. Slice fresh mozzarella ball into thin slices and place each on top of the dried mango.

10. Voila! You have a tasty side of baguette, dried mango, and mozzarella, layered in that order.

Vegan Winter Chili (with optional chorizo)

Contributed by: Joshua "Hatch" Hatcher

12

2 Tbsp coconut oil or olive oil

2 garlic cloves, minced

1 cup finely chopped onion

8–10 medium mushrooms, finely chopped

½ cup finely chopped green bell pepper

½ cup finely chopped red bell pepper

½ cup finely chopped carrots

1 cup frozen corn kernels

1 tsp ground cumin

½ tsp ground coriander

2 Tbsp chili powder

2 tsp sea salt

½ tsp black pepper

1 28 oz can diced tomatoes

1 15 oz can tomato purée

1 15 oz can kidney beans, drained

1 15 oz can black beans, drained

1 15 oz can red beans, drained

1 package (3-4) chorizo, pre-cooked, chopped (optional)

2 ½ cups water

½ cup dry bulgur wheat

¼ cup minced fresh cilantro, for garnish

Hot sauce or cayenne pepper (optional)

1. Add the oil to a large pot. Sauté the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies begin sticking to the pot.

2. Add the remaining ingredients except the cilantro and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20 to 30 minutes until the veggies are cooked through. If you're using the chorizo, add them in towards the end of this step (last 5 minutes).

3. Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste. Serve sprinked with the cilantro.

4. Freeze any leftover chili.

Serves: 8-10


Cook Time: 1 hour

Vegan Winter Chili (with optional chorizo) | ENTREE

13

ENTREE

Pesto Beef Stuffed ShellsContributed by: Lenny DeFranco

20 uncooked jumbo pasta shells

1 lb ground beef

1 large onion, chopped

15 oz ricotta cheese

2 cups shredded Italian cheese

½ cup grated Parmesan cheese

¼ cup prepared pesto

1 large egg

26 oz jar of pasta sauce

Serves: 4



1. Simmer beef and onion in a large skillet over medium heat until the meat is no longer pink.

2. Cook pasta shells as normal (until al dente). Drain.

3. In a large bowl, combine 1½ cups of the shredded cheese, Parmesan, ricotta, pesto, egg, and half of the beef.

4. Spread ¾ cup pasta sauce into a greased, medium-sized baking dish.

5. Spoon cheese mixture into pasta shells and place in the baking dish.

6. Combine remaining beef and pasta sauce. Pour over shells.

7. Sprinkle with remaining cheese.

8. Cover and refrigerate overnight.

9. Next day, remove from the refrigerator 30 minutes before baking.

10. Bake covered at 350°F for 40 minutes.

11. Uncover and serve!

14

ENTREE

3 eggplant, peeled and thinly sliced

2 eggs, beaten

4 cups Italian seasoned bread crumbs

6 cups spaghetti sauce

1 (16 ounce) package mozzarella cheese, shredded and divided

½ cup grated Parmesan cheese, divided

½ tsp dried basil


2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

4. Bake in preheated oven for 35 minutes, or until golden brown.

Serves: 10 | Prep Time: 25 minutes | Cook Time: 35 minutes

Eggplant ParmesanContributed by: Deirdre Kennedy

Bubbie's BrisketContributed by: Josh Halickman

16

1 (3-5) lb brisket (fat trimmed to about ¼ inch thick)

Kosher Salt

Ground Black Pepper

Garlic powder

Paprika

Heinz ketchup

French’s yellow mustard

Brown sugar

1. Preheat the oven to 300°F.

2. Lay out double layer of heavy duty aluminum foil — long enough to wrap the brisket.

3. Season the brisket well on top and bottom with a dry rub of salt, black pepper, garlic powder and paprika. Gently rub making sure to get spices into nooks and crannies.

4. Generously smear top and bottom (and sides) of brisket with a layer of French’s yellow mustard followed by a layer of Heinz ketchup.

5. Place two layers of the foil on the counter, place the brisket fat-side-up on the foil and pull edges of foil up around the brisket to wrap it. The foil has to be sealed well so that it keeps all the moisture in. You don't have to worry about wrapping it too tightly as the cooking will produce some juices. You can put the brisket in the fridge for up to 24 hours, or cook immediately.

6. Place in a large roasting pan or baking sheet in the middle of the oven and roast at about 300°F for about 3-5 hours depending on the size of the brisket.

7. When done, take it out of the oven and let it rest in the foil until cool. Remove the brisket from the foil to a cutting board and pour all juices and drippings into a bowl (skim the fat off the liquid).

8. Slice the brisket against the grain in about ¼ inch slices.

9. At this point, you can put sliced brisket together with juices in a container and freeze or back in pan to reheat as follows.

10. If frozen, defrost and sprinkle tops of slices with brown sugar and reheat in about 275°-300°F degree oven until brisket is nice and hot. Move pan to the top of oven and broil for a few minutes to caramelize tops of the brisket slices.

11. If not frozen, put back in oven, sprinkle tops with brown sugar, reheat in center of oven and then move to top and broil to caramelize the tops of brisket slices.

Serves: 6-8



Bubbie's Brisket | ENTREE

17

ENTREE

Sauce-Topped MeatloafContributed by: Jeremy Scalzi

1 ½ lbs lean ground beef

1 tsp salt

¾ cup seasoned bread crumbs

2 eggs

1 dash of Worcestershire sauce

½ cup fresh chopped onion

1 cup of your favorite tomato sauce*

*Great sauce choices are: Classico and Rao - tomato and basil OR Classico’s Red Pepper Sauce for those who like some spice!

Serves: 6 Eager Diners | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes


2. Combine all ingredients, setting aside ½ cup of tomato sauce.

3. Spread in a baking loaf pan.

4. Bake at 350°F for 1 hour. Pour off any fat after baking.

5. Pour remaining ½ cup of sauce over loaf. Bake for 10 minutes more.

18

Serves: 8-10 | Prep Time: 10 minutes | Cook Time: 45 minutes

Winter Harvest Golden CurryContributed by: Chris Garber

2 lbs butternut Squash, cut into 1 inch cubes

5 oz kale (or more to taste)

1 large onion, diced

1 16 oz can chickpeas

½ can diced tomatoes (or 8oz fresh)

1 16 oz can coconut milk (or cream)

6 oz cashews

3 cups vegetable broth

1 Tbsp salt

SPICE MIXTURE

¼ tsp tumeric

½ tsp paprika

½ tsp garam masala

2 tsp curry powder

¼ tsp cumin seeds

A pinch of coriander seeds

1. If serving over rice, start it cooking.

2. Boil the vegetable broth and butternut squash in a large cooking pot for 10 minutes. Ensure that the squash is mostly submerged in the liquid. Add more water/vegetable broth as required.

3. If you’re feeling fancy, while the squash is cooking dry fry the spice mixture in a small skillet; turn on the heat until the mixture becomes aromatic and just begins to smoke.

4. Add the spice mixture to main pot.

5. Sauté the onions until translucent.

6. Put cashews into blender, and add about half the cooking water. Blend until a paste forms, but isn’t completely smooth. If the blender doesn’t go, add more water from the cooking pot.

7. Add chickpeas, onions, tomatoes, almond paste and coconut milk to pot, bring to a boil then simmer for 10 minutes.

8. Char the kale in batches in the skillet so it gets a little crunchy texture on the edges, and then stir into the simmering mixture.

9. Add salt, and continue salting to taste.

10. Serve over rice, or enjoy plain!

ENTREE

Carrot Ginger Soup with Chicken Jalapeño Meatballs

Contributed by: Pete Hak

20

CHICKEN MEATBALLS

2 lbs ground chicken

2 eggs

2 Tbsp tomato paste

⅓ cup onion, chopped

1-2 jalapeños, chopped (dependent on desired spiciness)

¼ cup fresh parsley, chopped

3 cloves garlic, minced

1 tsp chili powder

Salt and Pepper to taste

CARROT GINGER SOUP

1 ½ lbs carrots, peeled and sliced (about 6-7 large carrots)

2 cups white or yellow onion, chopped (about 2 medium sized onions)

1 tsp minced ginger

2 cups chicken or vegetable stock

2 cups water

Zest from an orange (about 3-4 large strips will do)

3 Tbsp unsalted butter

Salt and pepper to taste

1. Mix all of the meatball ingredients together in a large bowl (easiest to mix with hands) and form into medium sized balls. Place the meatballs on a cookie sheet or in a lightly greased pyrex dish and bake for 25-30 minutes at 375° F.

2. Melt the butter in a soup pot over medium heat and cook the onions and carrots, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.

3. Add stock, water, ginger and orange zest to the pot. Bring to a simmer, cover, and cook until the carrots soften (around 20 minutes).

4. Remove the orange zest strips.

5. Take the mixture off heat and, using an immersion blender or pouring it into a regular stand up blender, purée the soup until completely smooth.

6. Remove meatballs from the oven and add 2-3 meatballs per bowl of soup. Garnish with chives or parsley if you want.

Serves: 4-6



Carrot Ginger Soup with Chicken Jalapeño Meatballs | ENTREE

21

SIDE DISH

Parm and Parsley RisottoContributed by: Kalie Krueger

1 cup arborio rice

1 medium yellow onion, diced finely

3 Tbsp butter

3 ½ cups chicken broth

½ cup dry white wine

½ cup parmesan cheese

⅓ cup chopped flat Italian parsley

½ tsp salt

½ tsp black pepper


1. Melt 2 tablespoons of butter in a medium saucepan on medium heat.

2. Add diced onion, salt and pepper. Cook (stirring semi-frequently) until onions are translucent (5-7 minutes).

3. Add rice and stir constantly for 2 minutes.

4. Add white wine and cook until wine is fully absorbed (stirring 1-2 times).

5. Add approximately one half (1 ¾ cup) of the chicken broth and simmer, stirring 1-2 times, until absorbed.

6. Add second half (1 ¾ cup) of chicken broth and simmer, stirring 1-2 times, until absorbed.

7. Remove from heat.

8. Add remaining 1 tablespoon of butter, parmesan, and chopped parsley and stir well to mix.

9. Enjoy! Pairs well with Kalie’s Five Spice Chicken.

22

2 shallots, peeled

3 cloves garlic

1 tsp olive oil

3 pieces bacon, diced, cooked, reserving

1 Tbsp bacon fat

2 Tbsp flour

4 cups heavy cream

1 tsp chopped fresh thyme

1 cup shredded Pepper Jack cheese

2 cups shredded Cheddar cheese

1 lb penne pasta, cooked

½ cup panko bread crumbs

2 Tbsp melted butter

2 Tbsp chopped fresh parsley

Salt and freshly ground black pepper

Crumbly Top Mac & CheeseContributed by: Emil Gondos

1. Preheat oven to 350° F.

2. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop.

3. In a large saute pan, reheat reserved bacon fat over medium heat.

4. Add roasted shallot and garlic and saute for 1 minute.

5. Add flour and stir for 1 minute.

6. Whisk in heavy cream and thyme. Reduce by a third.

7. Stir in cheeses until melted, creamy and thickened. Season to tast with salt and pepper. Remove from heat and gently stir in pasta.

8. Place in a 9x13" casserole dish. In a small bowl, mix together diced bacon, bread crumbs, butter and parsley.

9. Top Mac & Cheese with Panko mixture and bake uncovered at same heat for 20 to 25 minutes or until bubbling and lightly browned on top.

Serves: 6-8



SIDE DISH

23

SIDE DISH

3 ½ lbs baking potatoes, peeled and halved

1 large yellow onion, cut into 8 wedges

½ cup all-purpose flour

2 eggs, lightly beaten

2 Tbsp chopped dill

1 ½ tsp salt

¼ tsp baking powder

Canola oil, for frying

Applesauce and sour cream, for serving

1. Set a large strainer over a bowl. In a food processor fitted with the shredding disk, shred the potatoes and onion in batches.

2. Add each batch to the strainer and let stand for 5 minutes, then squeeze dry.

3. Pour off all of the liquid in the bowl and add the shredded potatoes.

4. Stir in the flour, eggs, dill, salt and baking powder.

5. Scrape the mixture back into the strainer and set it over a bowl; let stand for 5 minutes.

6. In a very large skillet, heat ¼ inch of canola oil until shimmering.

7. Spoon 2 tablespoons of the potato mixture into the canola oil for each latke, pressing slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes.

8. Drain the latkes on a paper towel–lined baking sheet.

9. Serve the latkes hot with applesauce and sour cream.


Potato LatkesContributed by: Josh Halickman

24

SIDE DISH

1/2 cup unsalted butter melted and cooled slightly

1 cup all-purpose flour

1 cup yellow cornmeal or polenta

¼ cup brown sugar or white granulated sugar

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 cup buttermilk (shake before measuring)

¼ cup honey

2 large eggs

1. Preheat the oven to 400°F and position a rack in the middle. Lightly grease a 9-inch square baking dish with butter and place dish into the oven to heat up.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.

3. Make a well in the center and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined. Over-mixing will create a very dense cornbread!

4. Carefully remove the hot baking dish from the oven with oven mitts, and pour the batter into the greased dish. You want to hear it sizzle!

5. Bake until the cornbread begins to brown on top and a toothpick inserted in the center comes out clean (about 20-23 minutes). Allow about 10 minutes for it to cool before slicing and serving.

6. Enjoy!

Serves: 12 | Prep Time: 15 minutes | Cook Time: 20-23 minutes

Honey Buttermilk CornbreadContributed by: Syeda Tarannum

25

SIDE DISH

Matzo Ball SoupContributed by: Joshua "Hatch" Hatcher

4 large eggs

¼ cup schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover)

¼ cup chicken stock or vegetable stock

1 cup matzo meal

¼ tsp ground nutmeg

1 to 2 Tbsp freshly grated ginger

2 Tbsp finely chopped parsley, dill or cilantro

1 tsp salt, more for cooking

Black pepper

* Refrigerate or freeze the matzo balls and soup in advance

Serves: 15 matzo balls

Prep Time: 1 hour, 15 minutes*


1. In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon.

2. Cover and refrigerate until chilled, about 3 hours or overnight.

3. To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a ping pong ball. Gently drop it into the boiling water, repeating until all the mix is used.

4. Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately.

5. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.

26

SIDE DISH

¼ cup fresh lemon juice

2 Tbsp dijon mustard

1 Tbsp minced shallot

1 small garlic clove, finely grated

¼ tsp kosher salt plus more for seasoning

Freshly ground black pepper

2 large bunches of Tuscan kale (about 1 ½ lb. total), center stem discarded, leaves thinly sliced

12 oz brussels sprouts, trimmed, finely grated or shredded with a knife

½ cup extra-virgin olive oil, divided

⅓ cup almonds with skins, coarsely chopped

1 cup finely grated pecorino

1. Combine lemon juice, dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.

2. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

3. Measure ½ cup oil into a cup. Spoon 1 Tbsp oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes.

4. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

5. Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

6. Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

7. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

Serves: 4-10 | Prep Time: 40 minutes

Kale & Brussels Sprouts SaladContributed by: Ted Power

Desserts

Caramel Apple Cheesecake BarsContributed by: Kalie Krueger

30

CRUST

2 cups all purpose flour

½ cup firmly packed brown sugar

2 sticks butter (softened)

CHEESECAKE FILLING

3 (8 oz) packages cream cheese (softened)

¾ cups sugar (plus 2 Tbsp, divided)

3 large eggs

1 ½ tsp vanilla extract

APPLES

3 Granny Smith apples (peeled, cored, and finely chopped)

½ tsp ground cinnamon


STREUSEL TOPPING

1 cup firmly packed brown sugar

1 cup all purpose flour

½ cup quick cooking oats

1 stick butter (softened)

Caramel sauce (optional)

1. Preheat oven to 350° F.

2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or two forks) until mixture is crumbly. Press evenly into a 9x13" baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

3. In a large bowl, beat cream cheese with 3/4 cup of sugar in an electric mixer at medium speed until smooth. Then add eggs, one at a time, and vanilla. Stir to combine. Pour over warm crust.

4. In a small bowl, stir together chopped apples, remaining 2 tablespoons of sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Serves: 16 bars



Caramel Apple Cheesecake Bars | DESSERT

31

APPLES

6 apples peeled and cut into one-inch pieces

¾ tsp cinnamon

5 Tbsp of granulated sugar

CAKE

4 eggs

2 cups sugar

3 cups flour

3 tsp baking powder

1 cup oil

2 ½ tsp vanilla

¼ cup orange juice

DESSERT


2. Prepare the apples: In a large bowl, toss the chopped apples with ¾ teaspoon of cinnamon and 5 tablespoons of sugar. Set aside.

3. Prepare the cake batter: In a large bowl, mix together the eggs, sugar, oil, vanilla, orange juice in a bowl.

4. In a medium bowl, mix the flour and baking powder.

5. Take the flour and baking powder bowl and slowly mix it into the bowl with all of the ingredients until they are both combined and mixed completely.

6. Grease the bottom of a rectangular pan or bundt pan and sprinkle a small amount of flour over it.

7. Put half the batter in the greased pan and sprinkle half the apple mixture in it.

8. Next, put the other half of the batter and the other half of apple mixture in the pan.

9. Lightly, dust a small amount of cinnamon over the top of the pan.

10. Bake in the oven on 350°F for 1 hour or until a skewer inserted into the center comes out clean.

Serves: 15


Cook Time: 1 hour

Apple CakeContributed by: Lauren Sarfati

32

DESSERT

Sean's Famous Whipped CreamContributed by: Sean Larson

3 cups heavy whipping cream (this isn’t the famous part)

1 tsp vanilla extract

2 ½ Tbsp confectioners sugar

1 ½ tsp cinnamon

1 Tbsp chocolate chips (the famous part)

1 tsp 2% milk

½ tsp pumpkin spice


1. Get a bowl!!! Pour the whipping cream in and start whipping immediately.

2. Toss ingredients into whipping cream (vanilla, cinnamon, sugar).

3. Melt chocolate chips in a pan on the stove with the milk.

4. Once whipped, drizzle melted chocolate sauce into whipped cream and whip through one more time.

5. Garnish with chocolate drizzle and a touch of pumpkin spice/cinnamon.

Chocolate Olive Oil CakeContributed by: Hilliary Bedeian

34

CAKE

1 ½ cup all purpose flour

¾ cup unsweetened cocoa powder, any variety

1 ½ tsp baking soda

½ tsp fine sea salt

¾ cup granulated sugar

¾ cup dark brown sugar

½ cup olive oil

1 ½ cup water or coffee

1 Tbsp cider vinegar or white vinegar

GLAZE

¾ cup semisweet chocolate chips

2 Tbsp cocoa powder

3 Tbsp olive oil

1 Tbsp light corn syrup (for shine)

Pinch or two of flacky sea salt

1. Heat oven to 350°F. Line the bottom of two 9-inch round cake pans with parchment paper, and coat the bottoms and sides with nonstick cooking spray.

2. Whisk together dry ingredients (flour, cocoa, baking soda, salt, and granulated sugar) in a large mixing bowl. Add dark brown sugar and the olive oil, and whisk to combine. Add water and vinegar, and whisk until smooth.

3. Pour into prepared pans. Bake for 30 to 35 minutes, or until the top is springy and a knife or toothpick inserted in the center comes out with just a few crumbs. Cool the cakes in the pan on a wire rack for 10 minutes, then remove from the pans and flip onto the rack to cool the rest of the way.

4. To make the glaze, combine chocolate chips, cocoa powder, olive oil, corn syrup, and salt in a medium bowl, and microwave to melt, in 15- to 30-second increments. Stir between each to microwave until just melted. Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge the glaze down the sides.

5. Cake keeps at room temperature for 2-3 days, and up to a week in the fridge.

Serves: 10 chocolate lovers



Chocolate Olive Oil Cake | DESSERT

Pumpkin Bars with Cream Cheese

Contributed by: Lindsay Chocholak

36

PUMPKIN BARS

4 eggs

1 ⅔ cup granulated sugar

1 cup vegetable oil

2 tsp pure vanilla extract

15 oz can pure pumpkin

2 cups sifted all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1 tsp salt

1 tsp baking soda

CREAM CHEESE FROSTING

16 oz cream cheese (2 blocks), room temperature

1 stick (8 Tbsp) unsalted butter, room temperature

2 ½ cups powdered sugar

1 tsp pure vanilla extract

1. Preheat the oven to 350°F and spray a 9x13" pan with non-stick baking spray.

2. In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works, too) combine the eggs, sugar, oil and pumpkin until light and fluffy.

3. In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.

4. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined. Spread the batter into a greased 9x13 inch baking pan. Bake for 30-40 minutes.

5. Let cool completely before frosting.

6. To make the icing, mix the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low-speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

7. In a bowl, beat together cream cheese and butter until smooth. Turn your mixer down to low and add sugar until smooth. Finally, add vanilla and mix until combined. Spread over cooled bars. Refrigerate.

Serves: 12



Pumpkin Bars with Cream Cheese Frosting | DESSERT

37

DESSERT

No Bake Energy BitesContributed by: Annie Dailey

1 cup oatmeal (I use Old-Fashioned oats)

½ cup peanut butter

½ cup ground Flax Seed

½ cup chocolate Chips

½ cup craisins (or your preference of dried fruit)

⅓ cup honey (or Agave Nectar)

1 tsp vanilla Extract

1 Tbsp chia seed (optional)

Serves: 8 (makes 16-20 bites) | Prep Time: 5 minutes | Cook Time: 20 minutes

1. Stir all ingredients together in a medium bowl until thoroughly mixed.

2. Once chilled, roll into balls of whatever size you like. (I usually go for about 1” in diameter).

3. Store in an airtight container and let chill in the refrigerator for 20 minutes before serving. * Keep refrigerated for up to 1 week.

38

DESSERT

1 pie crust (or make your own, even better!)

16 oz cream cheese

½ cup pumpkin puree

2 eggs

⅓ cup Nutella

½ cup sugar

Dash of nutmeg

1 tsp cinnamon

Dash of cloves

½ tsp vanilla extract


2. Put the cream cheese, sugar, eggs, and ½ tsp of vanilla in a mixing bowl. Mix until smooth. Leave cream cheese out at room temperature before starting to make mixing easier.

3. Once it’s smooth, spread a thin layer on the bottom of the pie crust. Leave the remaining mixture in the bowl for Step 4.

4. Place the pie crust in the fridge.

5. To the remaining mixture, add the pumpkin puree, 1 tsp cinnamon, and a dash of nutmeg and cloves. Mix until smooth.

6. Remove pie crust from the fridge; add mixture to the crust and spread evenly.

7. Measure out ⅓ cup of Nutella and place in a ziplock bag or saran wrap; cut out a tiny corner on the bag.

8. Squeeze the Nutella onto the top of the pie in any way that you like. I like swirling it to give it a marble look!

9. Place in oven for 40-45 minutes.

10. Place in fridge for at least 3 hours.

11. Serve and enjoy!

Serves: 6-8



Pumpkin Nutella CheesecakeContributed by: Linda Chen

French Toast CupcakesContributed by: Emil Gondos

40

STREUSEL

¼ cup brown sugar

½ Tbsp sugar

¼ cup all purpose flour

¼ tsp ground cinnamon

3 Tbsp unsalted butter, cold

Pinch of salt

CAKE

1 ½ cup all purpose flour

1 cup sugar

½ Tbsp baking powder

1 tsp ground cinnamon


½ tsp salt

1 stick unsalted butter, softened

½ cup sour cream

2 eggs, room temperature

½ Tbsp vanilla extract

FROSTING

1 stick unsalted butter, softened

2 cup powdered sugar


¼ tsp salt

¼ cup maple syrup

1 Tbsp heavy cream

1. Prepare the streusel topping by combining the brown sugar, sugar, flour, cinnamon, and salt in a bowl. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.

2. Cover and freeze while you prepare the cupcakes.

3. Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.

4. Mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.

5. Add the butter, sour cream, eggs and vanilla and mix well, until the mixture is smooth.

6. Spoon the mixture into prepared muffin tin. Divide the streusel evenly among the cupcakes, and sprinkle on each.

7. Bake for 18 to 22 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.

8. To make the frosting, beat the butter on high speed until light and fluffy.

9. Beat in the sugar until combined. Stir in the vanilla, salt, and syrup.

10. Add the heavy cream and whisk on high for 4 minutes.

11. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.

Serves: 12



French Toast Cupcakes | DESSERT

Greek Christmas Honey Cookies (Melomakarona)

Contributed by: Stefania Kokkovas

42

Serves: 40 cookies



1. Make the syrup: Combine honey, sugar, and 1 cup water in a medium saucepan over high heat; boil. Remove from heat and cool.

2. Make the garnish: In a medium bowl, combine walnuts, cinnamon, and cloves. Set aside.

3. Make the cookies: Heat oven to 350°F. Combine flour, baking powder, and baking soda in a medium bowl; set aside.

4. Combine oil, shortening, sugar, orange juice and zest, and brandy in the bowl of a food processor and mix until smooth.

5. Slowly add dry ingredients until a smooth dough forms, taking care not to overwork dough.

6. Transfer dough to a work surface and roll out the dough into a 1⁄3"-thick sheet.

7. Using a 3" round cutter, cut dough into 40 cookies. Transfer cookies to a parchment paper-lined baking sheet.

8. Using the prongs of a fork, press down on the balls to flatten and make grooves on the top of the cookie.

9. Bake for 30 minutes, or until golden brown.

10. Pour the syrup over the cookies as soon as they come out of the oven. Turn the cookies over and let cool.

11. Garnish the cookies: Dip each cookie into the walnut mixture to coat completely.

HONEY SYRUP & WALNUT GARNISH

1 cup honey

1 cup sugar

¾ cup finely chopped walnuts


¼ tsp ground cloves

COOKIES

4 cups flour

1 tsp baking powder

½ tsp baking soda

¾ cup canola oil

½ cup sugar

6 Tbsp fresh orange juice, plus 2 tsp zest

¼ cup shortening

2 Tbsp brandy

Greek Christmas Honey Cookies (Melomakarona) | DESSERT

43

Serves: 6


Cook Time: 1 hour 30 minutes

DESSERT

Banana BreadContributed by: Jeremy Scalzi

1 cup of brown sugar

2 cups all-purpose flour

3 large bananas

8 Tbsp (1stick) salted butter, room temperature (soft)

2 large eggs

1 Tbsp milk

1 tsp baking powder

1 tsp baking soda

1 tsp salt


Shredded coconut

Heath toffee bits

1. Preheat oven to 325°F. Use Crisco shortening to grease a 9x5x3 inch loaf pan.

2. In a large mixing bowl, cream the brown sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition.

3. In a separate small bowl, mash the bananas — keep them chunky. Add the milk and vanilla extract to the bananas.

4. Add banana mixture to the creamed mixture and mix thoroughly by hand or with hand mixer set on low. Add remaining dry ingredients, mixing just until flour disappears.

5. Pour batter into the greased pan and bake for 1 hour and 10 minutes. Check by insterting a toothpick in the center; when it comes out clean, the bread is baked. Set aside to cool for 15 minutes.

6. As the ultimate dessert option, serve warm with vanilla or butter crunch ice cream caramel/butterscotch/hot fudge sauce with sliced bananas and fresh whipped cream.

7. Add ¾ cup of fresh blueberries for blueberry banana bread or add ¾ cup of chocolate chips and top in mixture for blueberry/chocolate chip banana bread!

8. Top with shredded coconut and Heath toffee bits to your preference (lightly lay foil paper on the top to prevent the coconut from burning for the last 20 minutes of baking).

44

DESSERT

Black Rice PuddingContributed by: Sydney Mai

1 cup black rice

2 cups water

1 cup coconut milk

A pinch of salt

3 Tbsp palm sugar

Your choice of fruit

Coconut flake


1. Rinse and drain black rice.

2. Combine black rice, water, coconut milk and salt in a saucepan, then bring to a boil, cover and simmer for 45 minutes.

3. Let it cool and serve with your choice of fruit and additional coconut milk.

Amish Apple PieContributed by: Bethany Walsh

46

2. Preheat the oven to 350°F.

3. Peel apples and slice ¼ inch thick and place in pre-baked pie crust.

4. In a bowl, mix sugar, flour, and cinnamon together.

5. In a separate bowl, whisk together egg, cream and vanilla.

6. Add sugar mixture to cream mixture while whisking.

7. Pour over sliced apples in the pie crust.

FILLING

1 pie crust

4 large apples

1 cup sugar

3 Tbsp flour

½ tsp cinnamon

1 egg

1 cup heavy cream

1 tsp vanilla

STREUSEL TOPPING

⅓ cup sugar

¼ cup brown sugar

½ cup + 2 Tbsp flour

1 tsp cinnamon

1 tsp nutmeg

Pinch of salt

½ cup butter cold

½ cup chopped walnuts (optional)

Amish Apple Pie | DESSERT

Serves: 8


Cook Time: 1 hour

1. Pre-bake your pie crust in a 10 in deep dish pie pan for 10 minutes at 425°F.

FILLING

STREUSEL TOPPING

8. Mix all dry ingredients together.

9. Cut the butter into chunks and add to dry ingredients.

10. Using a fork, cut the butter in until it forms a crumbly texture.

11. Set aside and keep cold.

12. Bake the pie and filling mixture for 20 minutes, then add the streusel to the top — sprinkling all the way to edges. Bake for an additional 40 minutes. If the crust is getting to brown, cover the edges with tinfoil.

Drinks

49

DRINK

Linda's Mulled WineContributed by: Linda Chen

1 (750 ml) bottle of red wine (works best with a fruity red wine — I like using Zinfandel or Cabernet Sauvignon)

1 ½ cups apple cider

½ cup brandy

¼ cup honey

1 orange, juiced

2 cinnamon sticks

1 Tbsp whole cloves

1 whole star anise

Extra cinnamon sticks for garnish

Orange slices for garnish

Serves: 4-6 (easily doubled in slow cooker) | Prep Time: 10 minutes | Cook Time: 30 minutes

1. Add the wine, cider, honey, and orange juice to the slow cooker; stir to combine.

2. Add the cinnamon, cloves, and star anise.

3. Cook on low until warmed (30 min to an hour).

4. Add the brandy.

5. Serve in mugs with a cinnamon stick and orange slice!

6. Use the keep warm setting on the slow cooker if needed.

50

DRINK

Applejack Hot CiderContributed by: Lenny DeFranco

2 Tbsp butter

2 Tbsp dark brown sugar

10 black peppercorns

8 whole allspice berries

5 whole cloves

2 cinnamon sticks (3”)

6 cups apple cider

1 Tbsp honey


2 orange rind strips (2”)

2 lemon rind strips (2”)

2 cups applejack brandy


1. Melt butter in a large saucepan over medium heat.

2. Stir in the sugar, peppercorns, allspice, cloves, and cinnamon sticks.

3. Cook 1 minute.

4. Add cider, honey, vanilla, and citrus rinds.

5. Simmer 15 minutes. Remove from heat.

6. Stir in applejack.

7. Strain and serve.

51

DRINK

Cider Hot ToddyContributed by: Charlotte Moore

2 cups water

3 cups apple cider

2 black tea bags (I use Constant Comment)

12 oz bourbon

2 Tbsp lemon juice

6 cinnamon sticks

6 star anise

1 tsp whole cloves

3 Tbsp honey

Serves: 4-6 | Prep Time: 10 minutes | Cook Time: 15 minutes

1. Bring water to a boil and steep tea bags for 4 minutes.

2. In a saucepot, combine apple cider, cinnamon sticks, star anise, and cloves and bring to a boil. Remove from heat and cover with a lid. Let the spices steep for 10 minutes.

3. Strain the spices.

4. Stir in honey and lemon juice.

5. Add bourbon and tea and mix until combined.

6. Pour into cups, and garnish with lemon rounds and cinnamon sticks if desired.

7. Cin-cin!

52

DRINK

Homemade Eggnog MartinisContributed by: Bethany Walsh

EGGNOG

12 egg yolks

1 ½ cup sugar

2 quarts whole milk

1 pint light cream

1 pint heavy cream

MARTINIS

2 oz eggnog

1 oz vodka

1 oz amaretto

Nutmeg

Serves: 10 | Prep Time: 5 minutes

1. Whisk egg yolks with sugar until thoroughly combined.

2. Add in cream, then milk and whisk until combined.

3. Serve cold.

1. Add eggnog, vodka and amaretto to a martini shaker with ice.

2. Shake until cold and mixed, then pour into a martini glass.

3. Sprinkle a little nutmeg on top for decoration.

EGGNOG

MARTINIS

53

DRINK

Puerto Rican Coconut Nog (Coquito)

Contributed by: Syeda Tarannum

2 egg yolks, beaten

1 (12 fluid oz) can evaporated milk

1 (14 oz) can cream of coconut

1 (14 oz) can sweetened condensed milk

½ cup white rum

½ cup water

¼ tsp ground cloves




1. In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160° F. The mixture should be thick enough to coat the back of a spoon.

2. Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, ground cloves, ground cinnamon, and vanilla extract.

3. Blend for about 30 seconds.

4. Pour into glass pitcher and chill overnight.

54

Serves: 4 small cups



DRINK

Peppermint Hot SchnappletContributed by: Chris Garber

1 ½ cups whole milk

½ cup heavy cream

2 tsp powdered sugar

8 oz bittersweet or dark (65%+) chocolate*

4 oz peppermint Schnapps.

Whipped Cream for topping

Salt for extra flavor

*Chocolate is the primary ingredient in this recipe; splurging for high quality chocolate is encouraged. Chocolate chips are often of lower quality and won’t pack the same punch.

1. Chop the chocolate bar into thin, small pieces that will readily melt.

2. Add the milk, cream, a bit of salt, and powdered sugar into a saucepan, allowing extra space to allow for whisking.

3. Over medium heat, whisk the ingredients until bubbles just start to form around the edges of the pan. Don’t allow it to boil or the consistency will be ruined.

4. Remove the mixture from heat, and in medium batches, melt the chocolate into the mixture. Return to low heat if it gets too cold to melt the chocolate.

5. Distribute into cups.

6. Spike to your heart’s delight, but I recommend about 4-6 oz for a batch of this size.

7. Sprinkle a touch of coarse salt over top for that extra kick.

8. Top with whipped cream.

9. If you’re really feeling the spirit you can substitute some of the milk with Irish cream or coffee liquor. For extra spice add ½ teaspoon espresso powder, chili peppers, or cinnamon into the milk/cream mixture while heating. Feel free to substitute green chartreuse or even your favorite whiskey or bourbon for the peppermint schnapps. If you’re feeling extra kitschy add a peppermint stick for stirring. A mint leaf makes a nice garnish.

55

Tim Aaron | CUSTOMER SUCCESS MANAGER

Hometown: New York, NY

Favorite Winter Tradition: Snowshoeing and ice skating! With a hot coco finish.

Hillary Bedeian | PRODUCT SPECIALIST

Hometown: Philadelphia, PA

Favorite Winter Tradition: Listening to my pump-up song, Carol of the Bells.

Linda Chen | BUSINESS DEVELOPMENT REPRESENTATIVE

Hometown: San Francisco, CA

Favorite Winter Tradition: Making (and drinking) mulled wine.

Lindsay Chocholak | CUSTOMER SUCCESS MANAGER

Hometown: Lincolnshire, IL

Favorite Winter Tradition: Enjoying all of the holiday treats and watching the classic Christmas movies.

Annie Dailey | VISUAL DESIGNER

Hometown: Marcellus, NY

Favorite Winter Tradition: Using skiing as an excuse to eat tons of snacks in the ski lodge.

Contributors

56

Lenny DeFranco | CONTENT MARKETING MANAGER

Hometown: River Forest, IL

Favorite Winter Tradition: Having a roaringly relaxing time next to the fire.

Chris Garber | SOFTWARE ENGINEER

Hometown: San Francisco, CA

Favorite Winter Tradition: Listening to the Carpenters Christmas album by the crackling fireplace.

Emil Gondos | REVENUE OPERATIONS MANAGER

Hometown: Philadelphia, PA

Favorite Winter Tradition: Watching all of the great Christmas TV shows and movies, including my favorite, Willy Wonka and the Chocolate Factory.

Pete Hak | SALES DEVELOPMENT MANAGER

Hometown: Denville, NJ

Favorite Winter Tradition: Getting together a potluck with my friends and having a 'Friendsgiving' the first week of December after Thanksgiving.

Josh Halickman | CO-FOUNDER

Hometown: Hamden, CT

Favorite Winter Tradition: A bottle of Long Trail and a plate of nachos after a long day of skiing.

Joshua Hatcher | SOFTWARE ENGINEER

Hometown: Ithaca, NY

Favorite Winter Tradition: Donning spandex and going on long trail runs, followed by a pause by a fireplace with a mug of hot cider.

Deirdre Kennedy | SALES EXECUTIVE

Hometown: Long Island, NY

Favorite Winter Tradition: Curling up on my couch with fuzzy socks and warm blanket, shamelessly ignoring all social obligations.

57

Stefania Kokkovas | CUSTOMER SUCCESS MANAGER

Hometown: Seattle, WA

Favorite Winter Tradition: Going to a Christmas market and having mulled wine and all the delicious desserts.

Kalie Krueger | DIRECTOR OF CUSTOMER SUCCESS

Hometown: Auburn, WA

Favorite Winter Tradition: Watching The Muppet Christmas Carol and the smell of Balsam Fir!

Sean Larson | BUSINESS DEVELOPMENT REPRESENTATIVE

Hometown: Fairfield, CT

Favorite Winter Tradition: Cutting down a Christmas tree with my dad idly watching me suffer with a handsaw.

Sydney Mai | PRODUCT DESIGNER

Hometown: Hanoi, Vietnam

Favorite Winter Tradition: Watching Home Alone!

Charlotte Moore | PRODUCT SPECIALIST

Hometown: Redmond, WA

Favorite Winter Tradition: Taking off my ski boots after a long mountain day and kicking back with a beer.

Thomas Moore | SOFTWARE ENGINEER

Hometown: Redmond, WA

Favorite Winter Tradition: Taking long family walks around the neighborhood, then getting inside to warm up around the fireplace with hot cider or mulled wine.

Ted Power | CO-FOUNDER

Hometown: Belmont, MA

Favorite Winter Tradition: Shoveling.

58

Omar Qari | CO-FOUNDER

Hometown: Allendale, NJ

Favorite Winter Tradition: My mom repeatedly injecting the Thanksgiving turkey with a spicy pepper marinade via a syringe the size of my forearm.

Lauren Sarfati | DEMAND GENERATION MANAGER

Hometown: Long Island, NY

Favorite Winter Tradition: Listening to Adam Sandler's The Hannukah Song always makes me laugh and gets me in the holiday spirit!

Jeremy Scalzi | BUSINESS DEVELOPMENT REPRESENTATIVE

Hometown: Durham, CT

Favorite Winter Tradition: Playing fetch with my dog using snowballs and watching him try to find them.

Syeda Tarannum | PRODUCT SPECIALIST TEAM LEAD

Hometown: Queens, NY

Favorite Winter Tradition: Tied between getting cuddled up on the sofa while watching my favorite Christmas movies and taking a family walk around the neighborhood to look at the decorated houses and shops.

Bethany Walsh | VP OF MARKETING

Hometown: Bow, NH

Favorite Winter Tradition: Making hot chocolate with Fluff and watching A Muppet Christmas Carol.

Cooking the Books - Real Time Expense Reporting...

Documents

Transcript of Cooking the Books - Real Time Expense Reporting...