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The “Chuckle Feed”: Recipes from the Employees Holiday Edition

This quarter’s Chuckle Feed shares with our reader’s holiday recipes for your Holiday feasts! Below are some amazing dishes our “chefs” here at Sprig Electric like to bring to their table during the Holidays.

Baked Brie by Cat Cheung:


  • (1) 8 oz. wheel of Brie cheese
  • (3) tablespoons of apricot preserves or jalapeno jam
  • Half of a 17.5 oz. package of thawed, frozen puffed pastry *be sure this is completely thawed*
  • (1) egg white


  • Preheat oven to 350 degrees
  • Lightly grease a cookie sheet
  • Slice one wheel of Brie cheese in half so you have (2) circles of cheese. Spread apricot preserves or jalapeno jam on the cut side of one circle of Brie (do not cover both circles of brie with preserves or jam).
  • Make a “sandwich” out of the two halves of Brie so that the preserves or jam are in the center of both halves.
  • Wrap the entire wheel of Brie with one sheet of puff pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on the bottom.
  • Brush the puffed pastry with the egg white.
  • Bake for 30 minutes or until the pasty is golden brown.
  • Serve immediately with crackers of your choice!

“Red Lobster Biscuits” by Victoria Viramontes:


  • (2) cups buttermilk baking mix (Krusteaz)
  • 2/3 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 stick butter or margarine
  • 1/2 tsp garlic powder


  • Preheat oven to 425 degrees
  • Mix first (3) ingredients well with a wooden spoon
  • Drop biscuits 1″ apart on baking sheet
  • Bake 8-10 minutes
  • While baking, melt butter and garlic powder in a small pan
  • After biscuits have finished baking, turn off the oven, brush with melted butter & garlic and put back into the turned off oven for a few minutes

Broccoli & Cheddar Casserole by Stephanie Foster:


  • (1) can cream of mushroom condensed soup
  • 1/2 cup milk
  • (2) tsp. yellow mustard
  • (1) bag (16 oz.) frozen broccoli cuts thawed
  • (1) cup shredded cheddar cheese (or more if you like cheese)
  • 1/3 cup dry bread crumbs
  • (2) tsp. melted butter
  • Pinch of minced garlic
  • Sea salt & pepper if desired


  • Preheat oven to 350 degrees
  • Mix soup, milk, mustard, melted butter, broccoli and cheese together
  • Place mix into casserole dish
  • Top with more shredded cheese and bread crumbs
  • Bake 30-25 minutes or until broccoli is tender

Cream Cheese Frosting & Pumpkin Squares by Donna Pemberton:

Ingredients for Cream Cheese Frosting:

  • (8) oz. cream cheese (one regular brick), softened
  • (1) stick butter (softened – not melted)
  • (1) tsp vanilla extract
  • 2-4 cups of powdered sugar


  • Cream butter and cream cheese
  • Add vanilla
  • Add powdered sugar (1) cup at a time until you reach the desired taste and consistency

Ingredients for Pumpkin Squares:

  • (2) cups sugar
  • (2) cups pumpkin
  • (4) eggs
  • (1) cup Crisco oil


  • Preheat oven to 350 degrees
  • Mix all above ingredients together well until all the oil is mixed in
  • Sift gathering the following and then add (1) cup at a time, mixing well, & scraping down sides
  • Bake on greased sheet cake for 20 minutes (toothpick should come out clean from center)
  • Let cake rest until cool
  • Frost with cream cheese frosting and enjoy!

Candy Cane Cocktail by Mary Seehafer: 


  • (1) shot vanilla rum
  • (1) shot white chocolate liqueur
  • (1) shot peppermint schnapps
  • Candy cane to garnish (small curved candy cane or stick candy cane)


  • Add all liquid ingredients to cocktail shaker filled with ice
  • Shake well
  • Strain into Martini glass
  • Garnish with candy cane

Cranberry Moscow Mules by Miranda O’Brien:

*This is a two part drink*

Cranberry Vanilla Syrup Ingredients

  • (4) cups fresh cranberries, washed well
  • (1) cup water
  • 1/2 cup caster sugar
  • 1/4 cup light brown sugar
  • (1) vanilla bean, scraped
  • 1/4 cup freshly squeezed orange juice


  • Combine the cranberries, water, sugars, and vanilla beans in a heavy bottomed sauce pan. Bring the mixture to a boil over medium-high heat then reduce the heat to medium and simmer for 30 minutes, stirring occasionally until the liquid has reduced and the mixture has thickened. The cranberries will begin to burst as they cook and if the syrup thickens too quickly you can add more water a few tablespoons at a time as needed.
  • Place a fine mesh strainer over a large bowl and pour the cranberry vanilla mixture into the strainer. Gently press on the solids with a spatula to extract all of the syrup then discard the solids. Stir in the orange juice. Allow the syrup to cool then store in the refrigerator for up to a week.

Cranberry Ginger Moscow Mule Ingredients:

  • (1.5) ounces vodka
  • (3) tablespoons cranberry vanilla syrup (created above)
  • Strong ginger beer
  • (1) lime wedge to squeeze


  • Fill a wine glass halfway with ice. Add the vodka and cranberry vanilla syrup then fill to the top with ginger beer and stir vigorously until the syrup is completely blended with the liquor and ginger beer. Squeeze a lime wedge into the glass, stir again and serve.


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