Holiday Recipes
Each year, students in the Margaret Ritchie School of Family and Consumer Sciences' Coordinated Program in Dietetics create holiday-appropriate recipes to share with Vandal families near and far.
These talented and innovative students develop their recipes while learning and practicing principles of quantity food production. For the holiday recipe challenge, students work in pairs to create recipes that reflect the spirit of the season and Vandal pride. Their recipes, as well as those developed by students in recent years, are available here.
2022 Recipe Challenge Theme: Brave.Bold.Unstoppable Recipes
What does it mean to be Brave. Bold. Unstoppable? Unstoppable means never wavering in delivering our land-grant mission for fellow Vandals, for Idaho and for the world. This year, we challenged students to create recipes that embody the unstoppable spirit of Idaho and represent our mission to create thriving and sustainable communities.
Students presented their recipes to a tasting panel of alumni, faculty and staff. Congratulations to this year's winning recipe: Golden Baked Feta.
Please enjoy these recipes as part of your celebrations this holiday season.
2022 Holiday Recipe Winner
Winning Recipe - Golden Baked Feta
From the Kitchen of - Sara Schumacher and Sophia Raasch
View ProfileWinning Recipe - Golden Baked Feta
From the Kitchen of - Sara Schumacher and Sophia Raasch
This zesty and bright appetizer embodies the unstoppable Vandal spirit and the warm, cozy feelings of the holidays. This recipe features our university’s love of dairy, highlighting the salty, savory flavors of feta with a drizzle of sweet local honey from Moscow’s Woodland Apiaries.
Total Servings - 8
Serving Size - 1 ounce
Dietary Considerations - Vegetarian
Ingredients for Golden Baked Feta
- 1 Navel Orange, zest and juice
- 1 (8 ounce) block Feta Cheese
- 1 Tablespoon Olive Oil
- 1/3 cup Dried Cranberries
- 1 Tablespoon Local Honey (garnish)
- 5 leaves Basil, fresh (garnish)
- Your Choice of Crackers (for serving)
Directions for Golden Baked Feta
STEP 1 - Preheat the oven to 400°F.
STEP 2 - Zest the orange and set aside in a small bowl. This will be used later for garnishing.
STEP 3 - Cut the orange in half and juice both halves.
STEP 4 - Place feta block in a small casserole dish (6x6, 7x7, or 8x8 all work well). Using a fork, prick the feta block 6 times to create pores.
STEP 5 - Drizzle the orange juice followed by the olive oil over the feta block. Place the cranberries around the block so that they cover the surface of the dish.
STEP 6 - Bake in the preheated oven for 30 – 40 minutes, or until the edges and top of the feta block are gold brown. Let it cool for 5 minutes.
STEP 7 - Drizzle the honey over the block. Sprinkle the orange zest from step 2 over the block. Tear the basil leaves and sprinkle them over the feta block to garnish.
STEP 8 - Serve with your favorite cracker!
Nutritional Data for Golden Baked Feta (per serving (53g))
Calories 120 calories
Total Fat 2 g
Cholesterol 20 mg
Sodium 312 mg
Total Carbohydrate 8 g
Protein 5 g
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2022 Holiday Recipes
Be Unstoppable Vandal Breakfast Bake
From the Kitchen of - Jolene Whiteley & Hannah Kindelspire
View ProfileBold Cheesy Pumpkin Rigatoni
From the Kitchen of - Char Stevens & Hannah Wapato & Erika Butler
View ProfileBe Unstoppable Vandal Breakfast Bake
From the Kitchen of - Jolene Whiteley & Hannah Kindelspire
The perfect hearty breakfast to be unstoppable during your day. The crispy Idaho potato crust combines perfectly with the delicious Vandal Old Fashion Breakfast Sausage, melted cheese, eggs, and veggies.
Total Servings - 16 (2 breakfast bakes)
Serving Size - 1 slice (8 slices per breakfast bake)
Dietary Considerations - Gluten-free, Vegetarian option.
Wine Pairing Suggestion - Serve with your favorite morning mimosa or coffee
Ingredients for Be Unstoppable Vandal Breakfast Bake
- 4-6 Idaho potatoes (medium)
- 3 tablespoons Olive oil, divided
- 12 Eggs
- 8 ounces Vandal Sausage
- 1 onion Onion, diced
- 10 ounce bag Spinach
- 8 ounces Fresh mushrooms, sliced
- 1 cup Cheddar cheese, grated *or hard cheese of choice
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
Directions for Be Unstoppable Vandal Breakfast Bake
Note: This recipe makes 2 breakfast bakes in a pie pan each. One with and one with without sausage, feel free to add sausage to both bakes. *Use a whole pounds of breakfast sausage, 8 oz in each bake.
STEP 1 Preheat the oven to 400 F.
STEP 2 Thinly slice your potatoes, add to a bowl with 2 tbs of olive oil, salt, pepper, garlic powder, onion powder, and paprika. Use your hands and mix the potatoes with the seasoning until all the potatoes are evenly coated.
STEP 3 Layer the potatoes in a 9-inch pie dish starting in the center and move outward to form a crust. Ensure all space and sides are covered, 2 layers, about 1 ½ cup of potatoes in each. The crust will shrink once cooked.
STEP 4 Bake potato crust at 400 degrees F for 25-30 minutes until the crust is golden.
STEP 5 While the crust bakes add your sausage to a fry pan and cook thoroughly, once cooked move to a bowl and set aside. Peel and dice your onion, add to the fry pan with the remaining oil. Cook until the onions are soft and translucent. Wash and slice your mushrooms, add to the skillet with the onions and continue to cook. Then add the spinach and continue to cook until everything is fully cooked down.
STEP 6 Grate 1 cup of cheese; ½ cup portions for each bake and set aside.
STEP 7 Remove the crust from the oven, add the crumbled sausage to the bottom of 1 crust. Divide your vegetable mixture in half. Add to each crust (about 1 ½ cups). Whisk 6 eggs in a bowl and add ½ cup of grated cheese, pour into 1 crust. Repeat for the next crust, each breakfast bake will have 6 eggs and ½ cup of grated cheese.
STEP 8 Return the breakfast bakes to the oven, bake for 20 minutes. The breakfast bake with sausage will need an additional 10 minutes. Internal temperature should reach 165 degrees F.
STEP 9 Allow to cool, slice, and enjoy.
Nutritional Data for Be Unstoppable Vandal Breakfast Bake
Calories 229Cal
Total Fat 14g
Cholesterol 146mg
Sodium 498mg
Total Carbohydrate 14g
Fiber 2g
Sugar 0g
Protein 13g
Download PDF
Bold Cheesy Pumpkin Rigatoni
From the Kitchen of - Char Stevens & Hannah Wapato & Erika Butler
We believe this dish embodies the “brave, bold, and unstoppable” spirit of a Vandal as we have bravely used an ingredient most often associated with desserts and created a savory, mouth-watering side dish appropriate for your Thanksgiving table. The earthy notes of the shitake mushrooms complement the buttery sweetness of the pumpkin while the bold flavors of fall spices and the creamy texture of melted cheese tantalize your palate urging you to take another bite. This creamy pasta dish showcases Idaho’s unstoppable high-quality dairy products providing a rich satisfying taste.
Total Servings - 8
Serving Size - 1 Cup
Dietary Considerations - Can be made as gluten free and/or dairy free
Wine Pairing Suggestion - Dry white wine
Ingredients for Bold Cheesy Pumpkin Rigatoni
- 3 Tablespoons Unsalted Butter(can substitute olive oil for dairy free)
- 3.2 ounces Shiitake Mushrooms, sliced ¼” thick
- 1 cup Onion, finely chopped
- 1 Tablespoon Veggie Bouillon (Better Than Bouillon)
- ¼ cup Water
- 19 ounces Canned Pumpkin Puree
- 4 ounces Cream Cheese (can substitute nut-based cream cheese for dairy free)
- 1 cup Heavy Cream (can substitute coconut cream for dairy free)
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Dried Sage
- 1 Tablespoon Black Pepper
- 3/8 teaspoon Salt
- 16 ounces (dry) Rigatoni Pasta, cooked according to directions on box (can substitute gluten-free pasta)
- 4 ounces Parmesan, shredded (omit for dairy free or use dairy-free parmesan)
- 1 cup Panko Breadcrumbs (omit for gluten free)
- 2 | Page
- 3 leaves Sage, fresh (optional) for garnish**
Directions for Bold Cheesy Pumpkin Rigatoni
Note: Cook pasta according to package directions.
If making dairy-free, reduce black pepper to ½ Tbsp.
STEP 1 Melt butter in skillet over medium heat and add sliced mushrooms, cook until browned on both sides. Remove and set aside.
STEP 2 Add onion to skillet and sauté until translucent over medium heat.
STEP 3 Add better than bouillon with ¼ cup water to skillet, cook until reduced.
STEP 4 Add pumpkin puree, soft cheese, milk, vinegar, and spices to skillet. Stirring until well mixed. Turn down heat to a low simmer and cook for 10 minutes.
STEP 5 Add mushrooms to skillet. Stir until combined and cook additional 5 minutes.
STEP 6 Remove from heat and mix with cooked pasta.
STEP 7 Mix parmesan and panko crumbs together in bowl. Sprinkle mixture on top of pasta.
STEP 8 Broil on high heat in pre-heated oven for 2- 3 minutes or until topping is lightly browned.
STEP 9 Garnish with sage leaves and serve immediately.
Nutritional Data for Bold Cheesy Pumpkin Rigatoni
Calories 396Cal
Total Fat 16g
Cholesterol 43mg
Sodium 544mg
Total Carbohydrate 51g
Protein 15g
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Holiday Vandal Roll
From the Kitchen of - Destiny Whitmire & Rylee Alexander
We believe… The Holiday Vandal Roll represents the holidays and vandal boldness. We used a squash filling with a doughy crust for the holidays. The Vandal boldness comes from the gold center and Idaho potatoes. We believe this is the perfect holiday side to share with your family.
Suggested Wine Pairing: Viognier by Jovinea Wines, Jukiaetta, Idaho Vandal Connection: Michael Grigg ’20, College of Agricultural and Life Sciences.
Total Servings - 8
Serving Size - 1 Roll
Dietary Considerations - Vegan and vegetarian
Ingredients for Holiday Vandal Rolls
- 1 1/4 Cup Butternut Squash
- 1 can (15 oz.) Chickpeas
- 1 Lemon (juiced)
- 5 Tablespoons Olive oil
- 3 cloves Garlic (minced)
- 3 cloves Garlic (Roasted)
- ¼ tsp Cinnamon
- ¼ tsp Pepper
- ¼ tsp Cumin
- ¼ tsp Sage
- 2 Potatoes (shredded)
- 1 package Biscuits (8-count jumbo)
- ½ Tablespoon Craisins
- ½ Tablespoon Pepitas
- ½ Tablespoon Tahini
Directions for Holiday Vandal Rolls
Step 1 - Preheat oven to 400*F.
Step 2 - Wash and cube butternut squash. Place on a baking sheet with garlic cloves and drizzle olive oil on top. Bake for 20 minutes or until soft. Wash and shred potatoes and place on a different baking sheet. Season with your favorite holiday seasonings. Season with sage, garlic, salt, and pepper(or your favorite holiday seasonings). Bake at 400*F for 12 minutes.
Step 3 - In a food processor, combine drained chickpeas, olive oil, lemon juice, garlic, squash, cumin, cinnamon, sage, and pepper. Pulse until smooth.
Step 4 - Roll out biscuits and add 1 spoonful of potatoes and hummus layered on each.
Step 5 - Fold the biscuits closed and pinch the ends with a fork to conceal the contents into the roll. Place in oven for 15 minutes at 350*F or until golden brown.
Step 6 - Remove from oven. Brush with your choice of seasoned olive oil. Season using garlic, sage, and a bit of black pepper. Top it off with pepitas and dried cranberries..
Step 7 - Drizzle tahini on top if desired. Enjoy!
Nutritional Data for Holiday Vandal Rolls
Calories 361 calories
Total Fat 14.1 g
Cholesterol 0 mg
Sodium 120 mg
Total Carbohydrate 49.4g
Protein 12.3 g
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Vandalized Holiday Dressing
From the Kitchen of - Jacqueline Davis and Grace Lawson
We believe our dish embodies the “brave, bold, unstoppable theme because… have you ever seen a dressing dish with potatoes in it, let alone featured? These potatoes are breaking the glass ceiling by not only deciding how they will be featured in a dish but doing it well.
Suggested Wine Pairing: Sauvignon Blanc
Total Servings - 10
Serving Size - 1 Cup
Dietary Considerations - This recipe can be made vegetarian by leaving out the bacon.
Ingredients for Vandalized Holiday Dressing
- 6 ounces Bacon, diced
- 2 Medium potatoes, 1 in cubes
- 7oz (1/2 loaf) Cubed French bread, 1-inch cubes
- ½-stick Unsalted butter
- ½ Onion, diced
- 2 stalks Celery, diced
- 5 tablespoons Fresh parsley, diced (3 tablespoons for recipe, 2 tablespoons for garnish)
- 1 tablespoon Dried basil
- ½ teaspoon Salt
- ½ cup Chicken broth
- 2 Eggs, lightly beaten
- 3-4 cups Shredded medium cheddar cheese 1 1/4 Cup Butternut Squash
Directions for Vandalized Holiday Dressing
Step 1 - Toast bread in oven at 400F until golden and toasty, 6-8 mins, set aside in a medium or large bowl.
Step 2 - In a heavy skillet, cook bacon and potatoes together for 6-8 mins, until crispy, drain pan, set aside(if omitting bacon from recipe, use 2 tbsp butter to cook potatoes).
Step 3 - Melt ½ stick butter in skillet, then stir in celery and onion and cook until tender.
Step 4 - Remove from heat, stir in basil and 3 tbsp parsley. Add cooked bacon and potatoes and 2 cups shredded cheese to the mix.
Step 5 - Add mixture to the bread cubes, toss together. Stir in chicken broth a little at a time until the bread is moist but not soggy.
Step 6 - Stir in the eggs, then put mixture in a 9x9 baking dish. Bake uncovered in oven at 350 F for 30-45 mins or until dressing reaches an internal temp of 165F.
Step 7 - When dressing is removed from oven, cover the top with remaining shredded cheese and parsley as desired.
Nutritional Data for Vandalized Holiday Dressing
Calories 345 kcal
Total Fat 22
Saturated Fat 11g
Trans Fat 0g
Cholesterol 59.3 mg
Sodium 800 mg
Total Carbohydrate 22g
Protein 16 g
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Vandal Swedish Meatballs
From the Kitchen of - Jacob Smith and Kjell Rasmussen
Our recipe embodies the “Brave” and “Bold” theme by utilizing meats from the Vandal Meats and a “Bold” sweet and savory combination of seasonal spices and jam. This is an appetizer that is sure to make Joe Vandal feel right at home. Tried and true to make hunger subdue.
Suggested Wine Pairing: Elderberry mead wine, or your favorite sweet red wine
Total Servings - 10
Serving Size - 4 meatballs, and 1 tablespoon cranberry sauce
Dietary Considerations - Contains gluten
Ingredients for Vandal Meatballs
- 1 pound 80/20 Ground beef
- 1 Egg
- ½ cup Breadcrumbs
- ¼ cup Chopped white onion
- ½ teaspoon Allspice “divided”
- ½ teaspoon Salt “divided”
- ¼ teaspoon Pepper “divided”
- 1 tablespoon Unsalted butter
- 2 tablespoons All-purpose flour
- 1/3 cup Heavy whipping cream
- 1 ½ cup Beef broth
- 14 ounce can Whole berry cranberry sauce
- 2 teaspoons Fresh parsley
Directions for Vandal Meatballs
Note: Warm up the palate by serving as an appetizer for your vandal Thanksgiving dinner
Step 1 - Finely chop onion, then combine with ground beef, egg, breadcrumbs, and half of the allspice (¼ teaspoon), salt (¼ teaspoon), and pepper(1/8 teaspoon) into a medium sized bowl.
Step 2 - Mix until everything is evenly combined, then roll into 3/4” – 1”sized balls.
Step 3 - Evenly spread out meatballs into a large pan and cook on a medium-low heat for 10-15 min or until brown then flip and cook for an additional 10-15 minutes or until brown. Check to make sure the internal temperature is at least 155 degrees Fahrenheit.
Step 4 - Set meatballs aside into a separate container.
Gravy Instructions
Step 5 - Melt butter into the same pan used for the meatballs. Add flour and mix until smooth.
Step 6 - Add whipping cream, beef broth, and remaining allspice (¼ tsp), salt (¼ tsp), and pepper (1/8 tsp).
Step 7 - Simmer on a low heat for 10-15 min or until medium thick stirring occasionally.
Step 8 - Add meatballs back to the gravy and heat on low for 5 additional minutes.
Step 9 - Garnish with finely chopped parsley and serve with 1 tablespoon of cranberry sauce per serving.
Nutritional Data for Vandal Meatballs
Calories 262 kcal
Total Fat 13.3 g
Cholesterol 64.2 mg
Sodium 266.4 mg
Total Carbohydrate 22g
Protein 9.7 g