It’s no secret that one of the most recognizable faces in the Joplin region, Freeman Health System President and Chief Executive Officer Paula Baker, is a natural cook. She finds the activity relaxing, often drawing recipes from her private collection of 300-plus cookbooks. With the holidays approaching, Paula Baker has taken time from her busy schedule to publicize some of her favorite holiday recipes.
She hopes you enjoy them!

Happy Holidays!

Pumpkin Bread
5 eggs
1 1/4 cup vegetable oil
1 can (15 oz.) solid-pack pumpkin
2 cups flour
2 cups sugar
2 pkg. (3 oz. each) cook and serve vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

In a mixing bowl, beat the eggs. Add oil and pumpkin, beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into 5 greased 5x 1/2x2 inch loaf pans. Bake at 325 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to baking racks to cool completely. May also be baked in 2 greased 8x4x2 inch loaf pans for 75-80 minutes.

Baked Santa Fe Dip
1 8.75 oz. can whole kernel corn, drained
2 cups shredded cheddar cheese (8 oz.)
1 cup shredded M-J cheese (4 oz.)
1 4-oz. can diced green chili peppers, drained 
1/2 cup mayonnaise
2 teaspoons finely chopped canned chipotle chili pepper in adobo sauce
1/4 teaspoon garlic powder
1/2 cup chopped, seeded tomato (1 small)
1/4 sliced green onions (2) 
Tortilla chips and/or vegetable dippers

Preheat oven to 350. In a large bowl, stir together corn, cheddar cheese, M-J cheese, green chili peppers, mayonnaise, chipotle pepper and garlic powder. Spread mixture in an ungreased 9-inch pie plate. Bake, uncovered, about 25 minutes or until heated through. Meanwhile, in a small bowl, combine tomato and green onion. Sprinkle tomato mixture over baked cheese mixture. Serve with chips and/or vegetables. Yields 14 servings.

Peanut Butter Cake
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
3/4 cup butter
1/2 cup peanut butter
1/4 cup canola oil
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla
  
Preheat oven to 350. Grease a 15x1x1 in baking pan. In large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Transfer to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.

FROSTING
1/2 cup peanut butter
1/2 cup butter
4 teaspoons water
2 teaspoons vanilla
2 cups powdered sugar
Mix well and frost cooled cake

GLAZE OPTION
1/2 cup butter
1/4 cup creamy peanut butter
1/3 cup + 1 tablespoon milk
16 oz. powdered sugar
1 teaspoon vanilla   
Combine first 3 ingredients over medium heat. Bring to a boil. Remove from heat and stir in powdered sugar and vanilla, mixing until spreading consistency. Spread over warm milk.

Christmas Punch 
4 cups cranberry juice
2 cups pineapple juice
3 quarts Ginger ale, cold
1 tablespoon almond flavoring
1/2 cup sugar
1 teaspoon red food coloring (optional)
Combine all ingredients. Stir until sugar is dissolved and thoroughly mixed.

The Best Chicken and Dumplings
3/4 cup flour, divided
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 broiler/fryer chicken (about 3 pounds) cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns 
DUMPLINGS
1 1/3 cup flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP
1/2 cup heavy whipping cream
1 teaspoon minced fresh parsley
1 teaspoon minced fresh thyme
Additional salt and pepper to taste 

In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-quarrt stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan. Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear. For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls into a parchment-lined sheet; set aside. Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1 to 1 1/2-inch pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.  Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.