Advanced Rehabilitation Clinics Favorite Holiday Recipes

Advanced Rehabilitation Clinics is excited for the holidays! We asked some of our staff members to share their favorite holiday recipes. Try out any of the four recipes below to get excited for the holidays with us!

Kristen’s Gingerbread Waffles

Prep Time: 8 minutes

Cook Time: 10 minutes

Yield: 4 (4 section) waffles, 16 pieces, up to 8 servings

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• ½ teaspoon freshly grated nutmeg, eyeball it
• ½ teaspoon salt
• 4 large eggs
• ⅔ cup packed dark brown sugar
• 1 cup canned pumpkin puree
• 1 ¼ cups milk
• ½ cup molasses
• ½ cup (1 stick) melted butter, plus some to butter the iron
• Syrup, whipped cream, or fresh fruits for topping, to pass at the table

Instructions:

Preheat waffle iron. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg, and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses, and melted butter. Stir the wet into the dry until just moist. Do not over stir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each. Serve with toppings of choice.

Kathleen’s Peppermint Fudge

Ingredients:

• ¾ cup unsalted butter
• 3 cups sugar
• ⅔ cup evaporated milk (5oz can)
• 2 TBS light corn syrup
• 1 ⅓ cups white chocolate chips (9oz)
• 7oz marshmallow fluff
• 1 tsp vanilla extract
• 1 ½ tsp peppermint extract

Instructions:

• Line a 9×9 baking dish with aluminum foil so that there is extra hanging over all four edges to use as handles. Lightly coat with cooking spray.
• Melt butter over medium heat in a medium saucepan. Stir in milk, corn syrup and increase heat to medium-high.
• Cook, stirring constantly until the mixture comes to a boil. Continue cooking, stirring frequently, until a candy thermometer is ready 235 degrees (softball stage). This can take anywhere from 10-20 minutes.
• Remove from heat. Stir in white chocolate and marshmallow fluff until well blended. Separate into 2 equal halves. Add vanilla to one half. Add peppermint and a few drops of no taste red food dye to the other and blend. 
• Pour each of the hot fudge mixtures into the prepared pan and lightly swirl the colors together. 
• Let stand for 2 hours or until completely cooled.
• Refrigerate for 1 hour before cutting

Brielle’s Rum Balls

Yield: 4 dozen

Ingredients:

• 1 6-ounce package (1 cup) semi-sweet chocolate pieces
• ½ cup sugar
• ⅓ cup rum
• 3 tablespoons light corn syrup
• 2 cups crushed vanilla wafers (44 wafers)
• 1 cup ground walnuts
• Sugar 

Instructions:

In a saucepan melt chocolate pieces over low heat. Remove from heat. Stir in sugar, rum, and corn syrup. Fold in vanilla wafers and nuts. Shape mixture into 1-inch balls, using 2 teaspoons mixture for each. Roll in additional sugar. Store in an airtight container for several days.

Patty’s Sweet Potatoes AuGratin

Cook Time: 1 – 1 ½ hours

Yield: 2 (9×13) dishes

Ingredients: 

• 10 sweet potatoes
• 1 onion
• 4 cups Gruyere cheese melted (reserve ½ cup not to melt)
• 1 stick butter
• Chives
• 2 quarts heavy cream
• ½ cup all-purpose flour
• Nutmeg

Instructions:

• Peel potatoes and cut into ¼’’ slices and layout into 9×13 dish, overlapping slightly, making a couple of layers. 
• Sautee onions.
• Get pan hot and add butter. As butter melts add flour and whisk together.
• Add cream.
• Once hot add onions and nutmeg and 3 cups of cheese.
• Melt cheese on low heat and allow to simmer in the saucepan.
• Pour in mixture all over potatoes and cover with foil.
• Bake in over at 400 degrees for 1 to 1 ½ hour.