100 Years and Growing: 100 Years and Innovating | 100 Years and Giving | 100 Years and Evolving

November Submissions

At Wilbur-Ellis, we innovate to help customers be more productive – on the farm and in their businesses. Much of what we do is focused on food – feeding people and animals, and providing ingredients through Connell for many food products around the world.

With that in mind, in November, as the weather gets colder in many parts of the world, we’re asking:

“What are your favorite comfort foods or beverages – those foods or drinks that always make you feel good … and what makes them your favorites!

As an added bonus, we’re asking the adults to please share your recipes for your favorite foods or drinks with us. At the end of the month, we’ll gather all the recipes and post them on our 100th anniversary website for all to enjoy!

Amy Park, United States (Agribusiness)

One of my favorite comfort foods is my mother's homemade bread. When I was a child, we lived close enough that my brothers and I would walk to and from school every day. My mother had a certain day of the week she would bake bread, usually 10 to 12 loaves at a time (I have 7 brothers and sisters). One of the best things in the world was to come home from school on a chilly day and have a big fat slice of homemade bread, hot out of the oven and dripping with butter and honey.

John Buckley, United States (Corporate)

My favorite food to prepare is pretty much anything on the grill. During the pandemic, I have been getting more into grilled fish. A very good one that I like to prepare is grilled tilapia. I use a very simple recipe and yet it makes a really tasty meal. Tilapia is a mild white fish that is relatively cheap and easy to find in the supermarket. Take a tilapia filet and place it on aluminum foil which has been sprayed with olive oil. Use enough foil to envelope the filet. Generously sprinkle lemon pepper seasoning over the filet - do this to taste, but at least a few teaspoonfuls. If you'd like, you can add a slice of lime on top which gives it an added kick and keeps the fish moist. Envelope the fish with the foil - doesn't need to be airtight, but you want to make it so that the moisture stays in the packet while grilling. You'll want your grill on medium high heat so that it sears the fish. Place each of the packets on the grill - direct heat - and leave for 8 minutes. You can flip if you want, but there's no need. I am a fan of meat thermometers and I target this to hit 145 F. Getting grill temps right is not an exact science so I take a temp reading at 7 minutes. Temperatures can spike quickly so I take off the heat if it's >140 F as it will still cook for a bit. Don't stress about getting that exactly right since with the foil packet, it is less likely to dry out if you overshoot. Enjoy! (By the way, make extra as you can just pop the packet in the fridge and pull out in a day or two for a great lunch leftover.)

Adrielle Yeow

Adrielle Yeow, Malaysia (Connell)

Handmade Mee Hoon Kueh (pulled noodle) is one of my favourite comfort foods because it brings back memories from childhood. In the old days when life is more difficult, wheat flour is often used to knead into dough to make noodles, cooked in boiling anchovy broth and topped with fried anchovies and leafy vegetable. This one pot dish is considered as a very nutritious food that fills the stomach at a very low cost. It is nutritious because anchovy broth/soup is high in calcium. The noodle from dough is carbohydrates that gives energy. If you have lean meat slice it, that will be the protein source. The vegetables are fiber and provides vitamins and minerals. Here is the recipe: Mee Hoon Kueh (Homemade Pulled Noodle) Serves: 2-3 Ingredients: Dough for mee hoon kueh: 250g all-purpose flour 100ml water 1 egg (lightly beaten) 1 tbsp oil 1tsp salt Soup: 100g ikan bilis (anchovy), washed and cleaned 2 liter water 150g minced pork 1 tsp corn flour ¼ tsp sesame oil 1 tsp soy sauce white pepper 2 cups leafy vegetables (e.g. Chinese spinach, chye sim) Garnishing: 100g ikan bilis (anchovy), oven toasted till golden brown and crisp Spring onions, chopped Instructions Mee Hoon Kueh 1. Combine flour and salt in a large mixing bowl. 2. Combine water, egg and oil in a large measuring cup. 3. Make a well in the flour mixture and pour the liquid ingredients into the well. 4. Use a wooden spoon and mix till well combined. 5. Knead dough for about 5-10 minutes until dough is smooth and less sticky. 6. Cover bowl with cling wrap and set aside for 1 hour. Soup base 1. Boil ikan bilis in water for about 45 minutes. 2. Strain soup and set aside. To cook (individual portions) 1. Heat some soup base in a small pot. 2. Add some minced pork 3. Tear off flat pieces of mee hoon kueh dough and drop it into the boiling soup. 4. Add egg and vegetables and allow to boil for a few minutes. 5. Season to taste with salt and pepper. 6. Garnish with spring onions and ikan bilis. 7. Serve hot.

Lexi Cain

Lexi Cain, United States (Nutrition)

PUMPKIN MUFFINS Preheat oven to 400 degrees Mix together: 1 1/2 c. sugar 1 3/4 c. flour 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp allspice Then add: 1/2 c. vegetable oil 2 eggs 1 c. canned pumpkin 1/3 c. water Mix. Pour into greased muffin tins and bake 12-15 minutes for small muffin tins or 15-20 minutes for large muffin tins Optional frosting: 1 package of cream cheese splash of vanilla add powdered sugar to desired consistency

Shilpa Kulkarni

Shilpa Kulkarni, India (Connell)

Vegetable Biryani (Sufficient for two person) About Biryani – It is basically combination of long grain rice & Vegetable of your choice Or Chicken/Meat for Non-Vegetarians, originated from Southern part of India. Vegetables: 1) Carrot- 1 large (cut into an inch size) 2) French Beans- around 10-12 beans (cut into an inch size each) 3) Cauliflower- 1 cup (cut into medium size florets) 4) Potato – 1 medium size (cut into big dices) 5) Cottage Cheese/Paneer- 100 gms (cut into an inch size) 6) Soya chunks- around 10-12 chunks, pre-soaked in water. Ingredients & Procedure (For making masala): 1) Take 2 large onions, 5-6 cloves of Garlic, 2 inch of Ginger- & make this to a fine paste. 2) Take 2 medium size tomato- and make it to a fine paste and keep aside. 3) Take a pan, heat 10 tsp of oil, then add paste of step- 1, and cook till the oil separates, then add the paste of step-2. Again cook, till the oil separates. 4) Now, add all the vegetables mentioned above, and cook it till they are cooked about 70-75%. Add salt to taste. 5) Add biryani masala about 3-4 tsps. Keep this aside. We will be using this in final layering. For Rice: 1) Take 1.5 cups of any Long grain rice 2) Add the rice in 10 cups of boiling water. 3) Allow the rice to boil, till it gets cooked around 80%. (we don’t have to cook the rice completely) 4) Note: Few drops of oil and 1 tsp of salt should be added so that the rice doesn’t stick together. For Garnishing: 1) Take 2 medium onions and cut it finely in elongated shape into an inch size and cook then add in 5-6 tsp. of oil until they are almost brown in Colour. 2) Take half cup of milk and add around 2-3 pinch of saffron and heat the milk for 3-4 minutes and keep aside. 3) Kevda water/Fragrant water- this you can get in any Indian Store. For Final Layering: 1) Take a heavy base pan/Cooker/Kadhai or Earthen pot 2) Add 3-4 tsp of oil, add some whole spices (Bay leaves, clove, star anise, cardamom) in it. 3) Slice one tomato into think pieces and arrange then at the bottom. Sprinkle some salt in it. 4) Now, put the vegetable masala made above at the bottom. 5) Then add the cooked rice on it. 6) Add the mix. Of Milk and saffron around 2-3 tsp, some salt to taste and 2-3 tsp. of kevda water 7) Repeat these layers alternately and finally add all the remaining mixture of saffron and milk. 8) Put 2 tsp of ghee on it and sprinkle some plain water so that everything cooks well. 9) Finally as a top most layer add the cooked onions. 10) Now, keep it on lowest possible flame for 15-20 minutes. 11) Serve with onion raita. Note: This is a basic recipe of Vegetable Biryani, if you want to make it even more presentable and rich. Then the rice can be coloured in 2-3 different Colours and layered so that it looks even more colorful. Some nuts and dry fruits can also be added to make it rich. Non-Vegetarians can add chicken or any other meat instead of vegetables and follow the same procedure.

Gina Colfer, United States (Agribusiness)

I've been making this yummy Vegan Apple Bread. 1.5 cups whole wheat or rice flour 1 tsp. baking soda 1 tsp. baking powder 2 tsp. cinnamon 0.5 tsp. salt 0.5 cup coconut sugar 1 cup apple sauce .33 cup olive or avocado oil 2 tsp. pure vanilla 2 tbsp. flax meal (whisked w/ 6 tbsp. of water to make two flax eggs) 1 cup chopped walnuts 2.5 cups finely chopped apples Drizzle - 0.5 cup applesauce 0.5 powdered sugar 1 tsp. vanilla 0.5 tsp. vanilla Sift together dry Beat together oil, sugar and vanilla Add flax meal mixture, beat for a few more seconds, then add flour mixture. Stir with spatula to get ingredients mixed, add apples and walnuts and combine fully. Pour batter into oiled bread pan. Bake at 350 F for 40 minutes or until fork comes out clean. Cool on rack and drizzle sugar mixture when serving. Enjoy!

Mark Peterman

Mark Peterman, United States (Agribusiness)

This recipe is from the kitchen of Delmer and Susan Robinson of Bandon, Oregon. It is an award-winning delight that Susan shared, both recipe and cranberries, with me and a couple of our branches who help service their retail business. They are also cranberry growers. I cut the recipe in half making 1 regular size loaf and three small ones. We will be sharing them with a smaller group for Thanksgiving, but it will be enjoyed by all.

Todd Pittman

Todd Pittman, United States (Agribusiness)

Don't ask me why, but as soon as fall hits, the comfort food that I crave is tomato soup and grilled cheese sandwiches, or really any kind of sandwich that I can dip in my soup. I suppose it has something to do with my childhood. I was raised on a farm in North Central Washington state - tree fruit country, apple country. I have many fond memories of soup and sandwiches at lunch time, especially in the fall and winter after being outdoors - you come in and you’re cold, nothing better than hot soup and a sandwich!

Holly Hambruch

Holly Hambruch, United States (Agribusiness)

This is a very quick, but tasty apple cobbler recipe that I've been using for years. It's my "go-to" dessert and I've been asked for the recipe a multitude of times.

Heather Messer

Heather Messer, United States (Agribusiness)

We have a brick-wood oven in our outdoor kitchen. For summer entertaining, pizzas with homemade sauce and a variety of toppings are always a hit. This sauce is easy to make and puts the pizzas over the top every time. Frequent guests can quickly tell when I've cheated and used something from a jar ;). 1/2 cup Olive Oil 1-1/2 t Red Pepper Flakes 1-1/2 t Italian Seasoning 8 cloves Garlic, chopped 28 oz Tomato Puree 15 oz Diced Tomatoes (fire roasted if possible) Balsamic Vinegar to taste Dash Worcestershire sauce Salt & pepper to taste Start Olive Oil, Red Pepper, Italian Seasoning, and Garlic on med-low for about 5 minutes until fragrant. Add remaining ingredients and stir until oil is completely incorporated into tomatoes and sauce. Simmer at least an hour - adjust taste after simmering - it gets better as it cooks. Top your pizzas and ENJOY!

Jeanne Forbis

Jeanne Forbis, United States (Corporate)

A favorite dish -- any time of year -- is grilled chicken breasts. This teriyaki marinade is simple, but gives chicken a great taste – both sweet and spicy. Allow the uncooked chicken to soak in the marinade at least overnight, then cook on the grill. Teriyaki Marinade 1 cup water ½ cup soy sauce ½ cup white vinegar ½ cup sugar ½ teaspoon garlic 1 teaspoon ginger

Tze Ying Goh, Singapore (Connell)

My favorite comfort food is Japanese cuisine - any Japanese food...ramen, udon, sushi, sashimi, sukiyaki, soba, teriyaki, tempura... I cannot have enough of them. I feel comforted and satisfied to have a good Japanese meal at the end of a long and tiring day. Or even if I don't feel well, a bowl of hot udon will make me feel much better. I just cannot get sick of Japanese food. During the lockdown period, I made my own cold cha soba with Japanese chashu and ramen egg. My kids enjoyed them so much that they said it was the best homemade dinner they had for a long time. Here are the recipes: Japanese Chashu (Japanese braised pork) Ingredients: FOR NON-ROLLED CHASHU (BLOCK) (SERVES 3) ¾ lbs. pork belly block (340 g) 1 Negi (long green onion) (Sub: 1 leek or 2-3 green onions) 1 knob ginger ½ Tbsp neutral-flavored oil (vegetable, canola, etc.) ⅓ cup sake (80 ml) ⅓ cup soy sauce (80 ml) ⅔ cup water (160 ml) 3 Tbsp sugar (45 g) FOR NON-ROLLED CHASHU 1. Heat the oil in a cast iron skillet (or regular frying pan) over high heat. Sear the fat side down first, then flip over to sear all sides, which will take about 10 minutes. 2. While searing, put all the ingredients for seasonings in a heavy-bottom pot (or regular pot) that fits the Chashu. 3. Add the Chashu and bring it to a boil, skimming the scum and foam. Then turn the heat to low/simmer. 4. Put an Otoshibuta (drop lid) on top to press the ingredient down and limit the evaporation. If you don’t have an Otoshibuta, you can make it with aluminum foil. Simmer on low heat for next one-hour, rotating Chashu every 15 minutes (keep Otoshibuta on all times!). 5. After one hour, there is ½ inch liquid left in the pot. Remove the Otoshibuta and further cook down the sauce on low heat until the sauce gets thickened and see the bottom of the pot when you draw a line with a spatula. 6. To serve, slice the Chashu into ¼ inch pieces. You can use a propane torch or broiler to sear the Chashu slices to enhance the flavor. https://www.justonecookbook.com/homemade-chashu/ Ramen egg Ingredients: 5 eggs (60g each, with shell on) For the marinade: 50ml Shoyu (Japanese soy sauce 300ml water 20g sugar Combine the ingredients in a bowl. Stir until sugar dissolves. 1. Fill saucepan with enough water to submerge eggs and bring it to a boil over high heat. 2. When the water boils, carefully place the eggs on a ladle a few at a time and lower into the water. Adjust the heat so the water comes to a gentle simmer. Cook eggs for 6 mins. (Egg should be at room temperature to start with.) 3. After 6 mins, immediately plunge the boiled eggs into a bowl of iced water to stop residual heat from further cooking them. Soak for 6 mins. 4. Once the eggs have cooled down, peel them while they are submerged in ice water. The water pressure will ensure the egg white's delicate surface remains pristine while you peel the shell. 5. Pour the soy mixture into a large resealable plastic bag. Slip the eggs into the bag, make sure they are fully submerged in the sauce. Seal bag and refrigerate for 24 hrs.

Annette Puvaloski, United States (Agribusiness)

I find comfort in my Mother's homemade dinner rolls. Warm from the oven drenched in melted butter. Makes a great addition to any holiday meal.

Jeff Miller

Jeff Miller, United States (Agribusiness)

My all-time favorite cookie recipe (especially during the holidays!) might be just a classic recipe you can find in many cookbooks, but it takes me back to childhood memories of Christmases spent at my grandparents' home. I'm speaking of Peanut Butter Blossoms! Just typing this makes my mouth water and you can see my excitement in the photo when I made a couple batches a few years back! They are quite easy & fun to make and taste amazing - and they're the best after they have cooled off, yet the Hershey's Kisses are still soft... Mmmm! INGREDIENTS 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup creamy peanut butter 1/2 cup butter, softened 1 egg 1 1/2 cups Gold Medal™ all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder Additional granulated sugar About 36 Hershey's Kisses Brand milk chocolates, unwrapped STEPS 1. Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms. 2. Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart. 3. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack. Makes approx. 36 cookies Credit: Betty Crocker

Jessica Barrett

Jessica Barrett, Canada (Nutrition)

I was born and raised on the East Coast of Canada in Halifax, Nova Scotia which is known for Donairs. Not many people outside of the Maritimes really know what it is, but if you're from the East coast, it's a staple. We moved away back in 2014 and trying to find somewhere that makes Donairs (and gets it right!) was tough. Over the past few years my husband has perfected his recipe for both the meat and sauce (one of the best parts!) and whenever we are feeling a little homesick we make Donairs to feel a little closer to the East Coast. Recipe: Sauce: 1 can of Eagle Brand Condensed Milk 5ml of garlic powder 1/4 cup white vinegar Mix all together and put in fridge/freeze to cool and thicken. Meat: 1 pound of ground beef 1 tsp ground black pepper 1 tsp garlic powder 1 tsp salt 1 tsp paprika 1 tsp dried oregano 1/4 tsp cayenne pepper (ground) *can add more if you want more spice* Mix all together and roll the meat into a log shape. Place on a baking sheet. Cook at 350F for 1 hour.

Madeleine Smeltzer, United States (Agribusiness)

Debra Rupert-Sjolander, United States

Homemade chili with beans, homemade cinnamon rolls, and homemade hot chocolate. They remind me of fall weather and my hometown Friday night football games.

Kathy Wilkins

Kathy Wilkins, United States (Nutrition)

Grandma Jorgensen made these cookies in the 1950s for us ~ still a favorite: Ginger Cream Cookies Cream: 1/2 cup butter, 1 cup sugar, 2 eggs and 1 cup molasses Add: 4 1/2 cups flour, 1/2 tsp. salt, 1 tsp. nutmeg, 2 tsp. ginger, 1 tsp. cloves, 1 tsp cinnamon. Dissolve: 2 tsp. soda in 1 cup hot water. Mix all ingredients together and pour soda hot water as you blend all together. Drop by spoonful onto cookie sheet - Bake 350º for 9 - 10 minutes. Cool - store in airtight container. (I always bake one cookie to test if there is enough flour - most of the time I have to add another 1/2 cup to the batter)

Mary Fleming, United States

Hot chocolate made with fresh Jersey milk cocoa - 1 heaping tsp, 2 heaping teaspoons of sugar with a dash of salt. Serve with toast buttered while hot with fresh whipped cream and a cinnamon stick to stir the drink.

Leslie Slate, United States

Apples are one of my favorite fruits to eat. I love them because they are a healthy snack and you can make muffins, cakes, cookies, bread, etc. Our family loves Apple Dumplings. Here is our favorite recipe for this comfort food: Apple Dumplings: 2-3 Granny Smith Apples 2 sticks butter 1 teaspoon vanilla 1 twelve ounce can of Mountain Dew 2 tubes of Crescent Rolls 1 1/2 cups sugar Cinnamon to taste Slice peeled apples in 6 or 8 pieces. Roll each apple piece in one crescent roll dough piece and seal all edges. Put in a greased 13X9 pan. Melt butter, add sugar and stir. Add vanilla. Pour over apples. Pour Mountain Dew soda all around the edges and down the middle of the apples. Sprinkle with cinnamon. Bake at 350 degrees for 40 minutes. Serve warm with a scoop of ice cream. Sincerely, Leslie Slate (Jennifer Day's Mother) Ogden, Utah Nutrition branch

Jason Woulfin, United States

Can't beat good old BBQ. Nothing brings back great memories and good times like the smell of the fire heating up and taking an entire day savoring the process and of course that first bite of meat when it comes off the grill. This was how I spent my Sundays as a kid with my father and how we spend many of ours now with our kids.

Indu Yadav

Indu Yadav, India (Connell)

Best winter food in North India...combination of vitamins and minerals in this leafy green is helpful to prevent diseases and keep immunity high during cold weather.

Anne Cleary, United States (Corporate)

My parents were married in 1944 and so happily married for 75 years and 11 months. This butter cookie recipe was in a cookbook they received as a wedding present and it has been part of our holidays ever since. This tradition has been shared in our family and she thinks her great-grandchildren actually make the best batches! Here's the very, very simple recipe: Best Butter Cookies! • 1 cup soft butter • ½ cup powdered sugar • 2 cups flour Cream butter and sugar, add flour and mix well. Make into balls, flatten down (the back of a spoon with a dusting of flour works best). Sprinkle with baker’s decorating sugar and bake at 375 degrees on an ungreased cookie sheet for 12-15 min.

Darcie Searles

Darcie Searles, United States (Nutrition)

Chocolate Chip Cookies 1 c. oleo, softened 1/4 c. sugar 3/4 c. brown sugar 1 sm. box instant vanilla pudding 1 tsp. vanilla 2 eggs 2 1/4 c. flour 1 tsp. baking soda 12 oz. chocolate chips Beat oleo, sugars, vanilla, & pudding. Add eggs & mix. Add flour & soda - mix. Add chocolate chips & mix well. Using a cookie scoop, spoon onto cookie sheet. Bake at 350 for 8-10 minutes. Enjoy!

Darcie Searles, United States (Nutrition)

Peanut Butter Fudge 2 c. sugar 2/3 c. milk 1 c. marshmallow creme 1 c. creamy peanut butter 1 tsp. vanilla Combine sugar & milk in medium saucepan & cook until it reaches soft ball stage on a candy thermometer (235-245 F). Add remaining ingredients & mix well. Pour into buttered 9x9 inch dish. Let cool completely and cut. (*double recipe for 9x13 pan)

Darcie Searles

Darcie Searles, United States (Nutrition)

Peach Cobbler 1 c. sugar 1 c. flour 1 1/2 tsp baking powder 1/2 tsp salt 1 stick oleo 1 sm. can peaches in light syrup 1/3 c. peach juice (retained from can) 1/3 c. milk Preheat oven to 350 degrees. Sift together dry ingredients. Add peach juice & milk - mix well. Melt 1 stick of oleo in 8x8 inch pan. Pour batter over the oleo, do not stir. Using a fork, layer peaches on top of the batter, do not stir. Bake until crust rises to the top & is golden brown - about 1 hour. (picture is prior to putting in oven)

Julie Magnuson, United States (Nutrition)

Chicken Gnocchi Soup Ingredients: 3 Tablespoons butter 1 Tablespoon Olive Oil 1 Cup Onion, diced 1/2 Cup Celery, diced 2 Garlic Cloves, minced 1/4 Cup All-purpose Flour 2 Cups Half & Half 1 (14 ounce can chicken broth) for a thinner soup, use 2 1 Tablespoon Fresh Thyme 1 Cup Shredded Carrots 1 Cup Spinach Leaves, chopped 1 Cup diced Cooked Chicken Breast (I use Rotisserie) 1 (16 ounce package Potato Gnocchi) Salt and Pepper to taste 1. In a large pot add butter and olive oil. Over medium high heat sauté onions, celery and garlic until tender. Add the flour to create a roux and cook for 1 minute. 2. Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. Salt and Pepper to taste and serve immediately. This is THE best comfort soup! I typically double it since my whole family of 4 loves it and wants leftovers!

James Beatty

James Beatty, United States (Agribusiness)

Eggnog in Quantity • Be sure to use good fresh eggs. The best eggs have a firm orange yolk and are from hens that have access to free range. • Use heavy whipping cream. This is not a drink that is successful in a low-fat version. • Use good quality liquor. I use a combination of liquors to spread out the flavors. The saying that "nothing succeeds like excess" is especially true when it comes to adding booze to the eggnog. The Brits say that "Christmas brandy will make you randy", so add an extra splash. • Use fresh nutmeg kernels and grate onto each serving as desired. Beat separately until light in color 12 egg yolks Beat in gradually 1 lb. confectioner's sugar Add very slowly, beating constantly 2 c. dark rum, brandy, or bourbon These liquors form the basis of the "nog", and you may choose one variety or mix to taste. Let mixture stand covered for 1 hour to dispel the "eggy" taste. Add, beating constantly, 3 cups of liquor (I use a combination and include some Kahlua) 2 quarts whipping cream 1 tsp vanilla (or to taste) Refrigerate covered for 3 hours. Beat until stiff but not dry 12 egg whites Fold egg whites lightly into the other ingredients. Serve sprinkled with fresh nutmeg and cinnamon to taste. Yield is about 1 gallon. I always make a double batch. With all that liquor it keeps very well refrigerated. The egg whites will separate after standing so fold them back in. A jar of this eggnog makes a great holiday present. Have a cup while opening your presents. You'll love them all! This is a very rich, high-cholesterol, high-octane eggnog. Do not operate heavy equipment after drinking.

Jodi Hooper

Jodi Hooper, United States (Agribusiness)

My best comfort food is Porcupine Balls, they remind me of my mother, and I always overeat them and feel lazy afterwards. And comfort drink would have to be hot chocolate, reminds me of a cold day and I am warm.

Madeline Beck, United States (Agribusiness)

The recipe linked and copied below has become a new favorite in our household. It's absolutely delicious especially for the cold weather months-- and for those that enjoy wild game as well! (All credit to those linked in the article.) https://www.purecatskills.com/recipe/elk-tenderloin-whiskey-cream-sauce Prep: 10 minutes Cook: 20 Minutes For the meat 1 Elk tenderloin (Rock-N-Pinkster Farm) Montreal steak seasoning Garlic salt Olive oil For the sauce 1 Onion chopped 8 Tablespoons of butter 1 Cup whiskey (KyMar Farm Winery and Distillery, Kerrs Creek Distillery, Catskills Provisions) 1 Cup beef broth 1/2 Cup heavy whipping cream 1/4 Teaspoon garlic powder Dash of salt n pepper *Thicken with a dash of gravy flour if needed.* Directions: Take your tenderloin and drizzle with a little olive oil. Spice the meat with all the spices to your liking. Doesn't take much just sprinkle to lightly coat the meat. Allow to sit and become close to room temp marinating in extra juices and spices on a dish. Caramelize your onions in a pan over medium high heat with the butter. Once onions are translucent turn down heat and slowly stir in your whiskey. Allow to simmer until half of mixture evaporates and strong whiskey smell subsides. Once that has happened stir in the beef broth and allow to simmer and thicken. Stir in heavy whipping cream allowing it to continue to bubble. Sprinkle some salt n pepper and let sauce simmer and continue to thicken. If sauce seems to still be a little loose add some gravy flower quickly whisking it in. Heat your grill to a medium heat for grilling meat. Once heated start to grill your meat. Allow 5-8 minutes on each side depending on size. Spoon on extra spices and olive oil from the bottom of the dish during the cooking process for extra flavor. Remember to take your meat off a little early since it will continue to cook as it sits. Let it sit as a whole piece for about 5 minutes before slicing down. Cut against the grain and serve with whiskey sauce drizzled over the top! Credit: http://craftyhoneybadgers.blogspot.com/p/recipes.html?recipe_id=6065110

Michelle Her

Michelle Her, United States (Agribusiness)

Whether winter, fall, spring or summer my two favorite comfort foods are Pho and Khao Poon. Pho is believed to have originated in Vietnam and normally made with fragrant spices, beef broth and rice noodles. Khao Poon is originally believed to be from Laos and the broth consists of chicken broth, red curry and coconut milk served with dense rice noodles. Some say it's too hot to eat soup in summer, but these are delicious anytime!

Carrie Williams

Carrie Williams, United States (Corporate)

Easy Navy Bean and Ham Soup 1-pound dry navy beans – (soaked overnight) 1 ham bone meaty or 3 cups of chopped cooked ham 3 carrots medium diced 2 ribs celery diced 1 onion - medium – diced 2 teaspoons of minced fresh garlic ½ teaspoon black pepper 1 teaspoon of dried thyme 2 bay leaves 6 cups of chicken broth INSTRUCTIONS 1. Use one pound of dry beans, rinse 1 pound of navy or great northern dry beans. Pick through the beans for any stones or pebbles. Cover with water and allow to soak overnight. 2. Under running water, rinse any coating off a meaty ham bone. Also, scrape off any surface fat that you can. Add to a larger crock pot. (or add chopped ham) 3. Dice three medium carrots, two ribs celery, and one medium onion. 4. Add the beans, carrots, celery, and onion to the crock pot. 5. Add 2 teaspoons minced garlic, ½ teaspoon pepper, 1 teaspoon of thyme and one bay leaf. 6. Add 6 cups of chicken broth. 7. Cook on low for 10 hours. Two hours before the end of cooking, remove ham bone to a cutting board. Allow the bone to cool for 10-15 minutes. Then remove all meat from the bone and return to crockpot. Discard bone and any fat and waste. 8. To thicken the soup (optional) Remove 2 cups of soup and blend the mixture until smooth and return to crockpot.

Michael Hunter

Michael Hunter, United States (Corporate)

This recipe for Spaghetti Carbonara is not only delicious (and a bit decadent) but also brings back very fond memories. It is the first meal my then fiancée (now wife) and I made for our collective families when they met for the first time 28 years ago. It pairs well with a nice old vine Zinfandel.

Linda Meyer, United States (Corporate)

Here is the recipe for my favorite holiday drink, and my favorite dessert -- my Irish Great-Grandmother’s Bread Pudding recipe, which can also be made without the whiskey. Every time I serve this at the holidays, as much as I hope there will be left-overs, somehow it always disappears. It also brings back fond memories of my childhood at my grandparents’ home. I hope employees try this and love it as much as I do….. warning …. It’s very rich - Linda Meyer Irish Bread Pudding with Caramel Whiskey Sauce 1 (2 pound) loaf sliced white bread, crusts removed 1/2 butter, softened 1/2 raisins 1/3 cup Irish Whiskey 2 1/2 cups milk 2 1/2 cups whipping cream 1 vanilla bean, slit 8 eggs 1 cup sugar Cinnamon-sugar (about 1/4 cup) Caramel Whisky Sauce (below) Spread bread slices with some soft butter. Toast lightly on 1 side. Cut bread in 1/2-inch squares. Set aside. Plump raisins in Irish Whiskey. Set aside. Heat milk and cream with vanilla bean, scraping out seeds from bean. Cool. Discard bean. Set milk aside. Beat eggs with sugar. Add to mixture. Stir in bread cubes and rain mixture. Let stand 15 min. Pour bread mixture into well-buttered 13 x 9 inch glass baking pan. Dot with remaining butter sprinkle with cinnamon-sugar to taste. Bake at 350 degrees 45-60 minutes or until lightly golden on top. Serve with Caramel Whiskey Sauce. Makes 8 servings Caramel-Whiskey Sauce 1 1/2 cups sugar 1/2 cup water 1/2 cup butter Whipping Cream 1/2 cup Irish Whiskey Melt sugar in water over low heat until caramelized. Add butter and 1 1/2 cups whipping cream and cook to desired consistency. Cool, then add whiskey and more cream for desired consistency if necessary. Makes about 2 cups. Pomegranate Martini Servings: Serves 2 Ingredients • 1 1/2 cups pomegranate juice • 2 ounces Absolute Citron vodka or white tequila • 1 ounce Cointreau liquor • Cup of ice • Splash of sparkling water (optional) • Squeeze of lemon (optional) Directions: Shake ingredients in a shaker and put in chilled martini glasses. Put pomegranate fruit into glass as garnish. Yummy!!

Dan Willey, United States (Corporate)

My favorite comfort food centers around breakfast--particularly a scramble or French toast, usually because it's something I fix on a weekend and the whole family enjoys. Here's my recipe submission, which is another favorite of mine: Award Winning Chili 1/3 cup mild Chili powder 1 1/2 tsp Oregano leaves 1 1/2 tsp Basil leaves 1 1/2 tsp Cumin 1 tsp dried Cilantro 1 Bay leaf 2 lbs. beef, cut into 1/2 inch cubes (You can use stew beef but I usually cut up a roast) 1 large yellow onion 6 cloves garlic 2 tsp vegetable oil 2 14.5 ounce cans diced tomatoes, undrained 1 15 oz can tomato sauce 1 7 oz can diced green chilies 2 tbsp packed brown sugar 2 tsp coarse salt 1/2 tbsp white vinegar 1 tsp tabasco 1 can beer 3 cans assorted beans (kidney, garbanzo, black are my favorites) Directions 1. Spice mixture: Mix chili powder, oregano, basil, cumin, cilantro, and bay leaf in a bowl. Set aside 2. Heat oil and cook beef 3. Add onion and garlic and cook until soft 4. Add spice mixture, cook 30 seconds, add tomatoes, tomato sauce, chilies, brown sugar, salt, pepper, vinegar, tabasco, beer, and beans (basically everything else). 5. bring to boil, cover, reduce heat, cook 3-5 hours until done. I usually take the cover off later to reduce.

Michael Knepp

Michael Knepp, United States (Agribusiness)

When things cool down, I love fresh baked chocolate chip cookies. The best time to make them is when I'm gone, that way my family can enjoy them too. When things are extremely hot, I love an ice-cold Dr. Pepper with a cheeseburger. It reminds me of my grandfather and their refrigerator full of glass bottles. Finally, after traveling or being away from home, just the comfort of sitting with my family over some rice, chicken and vegetables is all I need. Fall brings upland bird hunting and one really good way to use pheasant is in a good tortilla soup. Our family has seen four generations of upland bird hunting, from my grandfather to our son, and we enjoy the togetherness over an outdoor activity. Soups are a great way to feed hungry hunters and even if you come home empty handed, just substitute your game birds for chicken. Soup Pot- Under medium heat- Add to pot 2 tablespoons olive oil 1 Onion (Chopped) 4 Oregon grown garlic cloves (Minced) 2 Jalapeno peppers (Minced) 1 Red Pepper (Chopped) Sauté until tender, about 2 minutes Add 4 pints or 4 cans of chicken broth 2 pint or 2 cans of diced tomatoes 1 cup white wine (optional) 1 tsp oregano 1 tsp basil 1 tsp chili powder 1/2 cup lime juice 2/3 cup cilantro 1 small can green chiles 1 tsp cumin. In a skillet- 2 tablespoons Olive oil 3 chicken breast (chopped) 6 pheasant breast works too! salt and pepper to taste Brown Chicken and add to pot to simmer. Add tortilla chips to the bottom of the bowl and garnish with cheese, sour cream and avocados.

Lois Schwert, United States

Comfort food- Toast, Chicken and Vegetables, Soup, and Hot Cocoa.

Kathy Wilkins

Kathy Wilkins, United States (Nutrition)

Peanut Brittle Ingredients: 1/2 cup water 1 cup karo syrup 2 cups sugar 2 Tablespoons butter 2 cups salted peanuts 1 teaspoon flavoring 1 1/2 teaspoons soda Instructions: - PREPARE COOKIE SHEET: Sprinkle 2 cups mixed nuts on buttered cookie sheet and set aside. - Cook together first four ingredients in heavy bottomed pan to thread stage (I turn my burner on high - it cooks faster but you need to watch it) - Add peanuts and stir continually to keep from burning. - When candy turns light golden and is boiling add flavoring. Remove from heat and quickly stir in soda - pour immediately onto large buttered cookie sheet. - DO NOT SPREAD CANDY OUT - leave it where it lays - let cool and break into pieces - store in airtight container.

Alyssa Mattoon

Alyssa Mattoon, United States (Agribusiness)

As the holidays get closer, I can't help but be reminded of my favorite comfort food, Sugar Cookies! These delicious cookies are by far the best comfort food. I love baking and decorating them because it allows me to use my imagination in creating each one. These holiday cookies also remind me of home and all the fun memories with my family. Ultimately, sugar cookies remind me of happiness and comfort me anytime of the year.

Rachel Turner, United States (Agribusiness)

By far my number one comfort food is my grandmothers’ homemade chicken and noodles. Shredded chicken, homemade chicken broth with a thick homemade egg noddle cooked to perfection with the love she has for her family. To me, this meal is a warm hug in a pot. It was the meal I would request growing up to have as my birthday meal. I have tried to recreate it and can get a pretty good result, but there is something missing. We have a family chocolate cake that is to die for. Put some warm applesauce over it or cold ice cream on the side and you will be in heaven. Chocolate Crazy Cake 2 C Sugar 3 C Flour 6 TBS Cocoa 2 Tsp Baking Soda 1 Tsp Salt 2 Tsp Vanilla 3 TBS Apple Cider Vinegar 3/4 C Oil 2 C Cold Water Mix all ingredients until combined, Bake @ 350 degrees for 40 min Once cooled top with Chocolate Peanut Butter Frosting 2-3 C Powdered Sugar 3 Heaping TBS Crunchy Peanut Butter 2 Tsp Vanilla 1/4 C Water Mix all ingredients together, add or take away water amount to reach desired consistency.

Alyson Issler, United States (Nachurs Alpine Solutions)

I really enjoy cooking. I spend time finding recipes to make healthy dinners for my family and get the kids involved in helping prepare the meals. My favorite type of cooking is baking though. I could spend a lot of time baking! My favorite recipe is for carrot cake: 2 cups flour, 2 t baking soda, 2 t cinnamon, 1 t salt, 2 c sugar, 1 c vegetable oil, 4 large eggs, 1/4 c apple sauce, 1 t vanilla, 3 c grated carrots, 1 c chopped pecans Cream cheese frosting: 8 oz cream cheese (room temperature), 1/2 c butter (room temperature), 1 t vanilla, 1/8 t salt, 16 oz confectioner's sugar 1. Preheat oven to 350 degrees. Grease and flour two 9" round cake pans. Set aside. 2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined. Set aside. 3. In the bowl of an electric mixer, beat the sugar and oil until smooth. Add the eggs and beat until completely combined. Stir in the applesauce and vanilla. 4. On low, slowly add flour mixture to egg mixture. Stir in carrots and nuts. Divide evenly between prepared cake pans. Bake for about 38 to 39 minutes, or until a tester comes out with a few small moist crumbs attached. I usually rotate cake pans once about halfway through baking. 5. Let cakes cool on wire rack for about 15 minutes. Carefully turn cakes out of pans onto wire racks to finish cooling completely. 6. When cakes are cool, prepare frosting. In the bowl of an electric mixer, beat cream cheese and butter until light and fluffy. Sprinkle with vanilla and salt and mix well. 7. Sift powdered sugar into cream cheese mixture. On low, mix until well-combined. Beat on medium until frosting is desired consistency. If too thick, add a little milk, 1 teaspoon at a time, until desired consistency. Frost cake. Keep covered and refrigerate leftovers.

Stephen Silbernagel

Stephen Silbernagel, United States

Cheesecake is always a favorite food, better yet when combined with your favorite drink. Irish Cream Cheesecake with Whiskey Caramel and Coffee Whipped Cream Ingredients: Cheesecake: 1 stick butter 2/3 package chocolate cookies with cream filling (like Oreos) 16 oz cream cheese 1 cup sour cream 1 1/3 cup Irish cream liquor 4 eggs 1 cup sugar Caramel: 1 cup sugar 1/2 cup water 1/2 cup cream 4 tablespoons Irish whiskey Coffee Whipped Cream: 1 cup heavy cream 1 teaspoon instant coffee 1/4 c sugar Directions: 1) Put the cookies in a food processor and pulse until crumbled. Melt butter and mix. Spread on a tart pan or springform and bake 10 minutes at 350°F. Remove from oven and allow to cool. If you don't have a food processor, put the cookies in a big baggie and smash with a clean mallet or hammer or other heavy object. 2) In a food processor, pulse the cream cheese, sour cream, and sugar until smooth. While the machine is on, slowly add the liquor, followed by the eggs one at a time. Pour the filling into the cookie crust and bake for about 50 minutes. If you don't have a food processor, use a mixer (hand or stand). 3) Chill the cake at least 5 hours or as many as 2 days. 4) Mix the water and sugar and put over high heat. Occasionally shake the pan around, but don't stir. Cook about 15 minutes until browned, but not burned. No stirring! 5) Add the cream and whisk while the mixture bubbles, but watch out because it will bubble way up the sides of the pot and possibly splatter. This mixture is HOT. Add the whiskey once smooth. Chill. 6) Pour caramel over cake once cooled. 7) Microwave the cream until warm. Add instant coffee and sugar. Chill until cold. Whisk to form whipped cream. 8) Serve cake with whipped cream on the side.

Peggy Saling

Peggy Saling, United States (Nutrition)

Cherry Cheesecake 2 pkgs Philly cream cheese 1/4 cup powdered sugar 1 pkg dream whip 1 can cheery pie filling 1 graham cracker crust Mix dream whip according to package. In a separate bowl mix cream cheese and powdered sugar. After this is mixed add dream whip. Mix together. Add to Graham cracker crust. Put in refrigerator for 1 hour. Then add can of cherry pie to the top. Enjoy.

Amy Jobgen

Amy Jobgen, United States

Fayley Meade

Fayley Meade, United States (Nutrition)

My favorite comfort food is a really good bowl of Ramen. Whether it is cold and overcast in Portland or you are just not feeling well, ramen is a great way to warm up. I would consider it the perfect meal of noodles, veggies, egg and a rich broth. I also like how every restaurant has a different version of the dish so you can never get tired of it. Kiyo ramen in Portland, OR and Ramen Gaijin in Sebastopol, CA are my two favorite places to order this dish. My Favorite recipe currently is this squash tart from Bon Appetit. I made it a few times last year and will be making it for thanksgiving this year as well. https://www.bonappetit.com/recipe/squash-and-caramelized-onion-tart

Ann Barlow

Ann Barlow, United States

Peanut Butter Chocolate Chip Cookies YIELD: 24 LARGE COOKIES These cookies are big and soft and utterly addictive. Your biggest challenge will be refrigerating the dough for 24 hours – and not eating it all before you ever turn it into cookies. I'm not the only one who does that, right? I use milk chocolate versus semisweet chips in these, which I’ve found to be the more popular combination in my house, but either works great. Ingredients • 2 1/2 cups (318 grams) all-purpose flour • 1 teaspoon baking soda • 1 teaspoon baking powder • 1 teaspoon fine sea salt • 1 stick (113 grams) unsalted butter • 3/4 cup (202 grams) creamy peanut butter (use the regular stuff like Jif or Skippy or Marantha – not the natural one that separates) • 1/2 cup (100 grams) granulated sugar • 1 cup (200 grams) packed dark brown sugar • 2 large eggs plus 1 egg yolk, at room temperature • 2 teaspoons vanilla • 2 cups (340 grams) milk chocolate or semisweet chocolate chips Directions 1. Preheat oven to 350ºF. Line baking sheets with parchment paper. 2. In a medium bowl whisk together the flour, baking soda, baking powder, and salt. 3. In a large heat safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may be a little loose and slightly crumbly. 4. OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop. 5. Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies. 6. Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Josh Becker, United States (Nutrition)

Mostly Southern Foods, Biscuits and Gravy with eggs, beef and noodles, sloppy joes and beef stews, basically anything around the basis of meat and potatoes. When I was very young, about two years old, my family moved to Texas from Colorado which is where I lived most of my childhood, before we moved to Illinois. I grew up on the meat and potato philosophy and it holds true to today. I love all kinds of food from sushi to Cajun to Italian and even Indian, but I always want or am craving the meat and potato dishes. The good hearty dishes that you know are going to fill you up and give you the energy you need for the day.

Stephanie Hackathorn

Stephanie Hackathorn, Australia

Choc-Chip and Mars Bar Cookies 150g salted butter (softened) 1/2 cup brown sugar 1/2 cup caster sugar 1 egg 1 tsp vanilla essence 1 3/4 cups plain flour 1 cup choc chips Approx. 10 mini mars bars or 4 large mars bars, chopped into bite size pieces How to 1. Heat your oven to 180 degrees Celsius and line two baking trays with baking paper 2. Mix the softened butter, vanilla essence and sugars in a stand mixer until light and fluffy 3. Add in the egg and mix till combined 4. Hand mix in the flour 5. Stir in the choc chips and chopped mars bars 6. Form into large tablespoon balls, place on tray with enough room to spread and then flatten the tops 7. Bake for approx. 10-12 minutes Storage tip- place the leftover cookies in a sealed container with a piece of baking paper on top of the cookies and 1 piece of slice bread on the baking sheet. The slice bread will take all the moisture and keep your cookies soft for days.

Meghan Keogh

Meghan Keogh, United States (Agribusiness)

Sam Engel

Sam Engel, United States (Agribusiness)

This Strawberry Salad is my favorite comfort food because it is the perfect combination of sweet and salty. It is the perfect end to a delicious holiday meal and can be made at any time of the year. Ingredients Topping 2 packages (4-serving size each) Jell-O™ strawberry-flavored gelatin 2 cups boiling water 2 boxes (16 oz each) frozen sweetened strawberries, thawed Crust 2 cups pretzels, crushed 3/4 cup butter, melted 3 tablespoons sugar Filling 1 container (8 oz) Cool Whip frozen whipped topping, thawed 1 package (8 oz) cream cheese, softened 1 cup sugar 1) Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes. 2) Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack. 3) In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set. 4) Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.

Tracy Chinn

Tracy Chinn, United States (Corporate)

This is an easy recipe that only takes about 30 minutes to prepare. Probably not the healthiest option, but definitely a Comfort Food Classic. Feel free to make substitutions as you deem necessary.

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