Springs Rescue Mission:

Top 5 Holiday Recipes from Guests Living at the Mission

Top 5 Holiday Recipes from Guests Living at the Mission

Among the guests of Springs Rescue Mission, there are many cooks, bakers and “foodies.”This holiday season — as Thanksgiving is past and Christmas fast approaches — we spoke to four shelter guests about their favorite recipes. Some are favorite holiday dishes passed down through generations. Others are recipes that have been picked up over the years by folks who enjoy food and the process of preparing it.We hope you enjoy these five recipes and encourage you to give them a shot. Who knows? Some may become new holiday favorites for you and your family this Christmas.

Kim’s Rice Pudding

One large country crock bowl of creamy rice pudding with raisins and cinnamon sticks. Close up, high angle view.Kim grew up with her family in Pueblo. She was close to her grandmother, who taught her how to cook.One of her grandmother’s signature dishes was rice pudding, which Kim said she prepared for every family gathering.“She baked a lot of things, and she cooked a lot of things,” Kim said. “She mostly cooked Mexican food, but my favorite thing was her rice pudding. She made it a lot, but mostly for the holidays.”Here’s Kim’s take on that dish:Ingredients2 ¼ cups water1 cup uncooked white rice2 tablespoons Milk1 egg½ teaspoon vanilla½ cup raisinsCinnamon to tasteDirectionsBring water to a boil; add rice and bring to boil, then turn heat to medium and cook rice for about 20 minutes or until cooked.Meanwhile, whip the egg and add the vanilla to the egg.Add the raisins to the egg mixture.Mix with riceCook on stove top about 10 minutes over medium heat.Sprinkle cinnamon over the top to taste.

Bryan’s Stuffed Chicken Breasts

Chicken rollsBryan is originally from Philadelphia and spent many years cooking in restaurants, often with accomplished chefs. This stuffed chicken recipe is a favorite of the recipes he memorized in those days — when he was in his mid-twenties.“I was working in the kitchen with a chef and he just came up with it and started serving it,” Bryan said. “[The stuffed chicken breast] is one that I liked, so I learned how he made it. I never wrote anything down — I just watched how they did it and let it sink in.”Ingredients6 thinly sliced chicken breasts1 box Jiffy cornbread mixSalt pepperGarlic powder1 cup Chicken brothDirectionsFix cornbread according to box directions; only partially bake. Cake should still be a bit doughy.Add salt, pepper and garlic to taste.Add 1 cup chicken broth to corn bread mixture.Spread on chicken breasts, wrap like a burritoHeat oven to 375 degreesHeat large fry pan with 1 tablespoon oil; fry chicken 5-10 minutes on each side.Place in oven and heat for 10-15 minutes.

Lori’s Broccoli Casserole

Lori’s aunt loved to cook and hosted many of the family’s holiday get-togethers.“She’d have all the gatherings at her house — for all the holidays,” she said. “I learned a lot of stuff from my mom, too. But we were always together.”Among the recipes she passed on to Lori were one for a holiday cheese ball and another for broccoli casserole.Ingredients1 cup of cream of mushroom soup12 oz. of chopped broccoli2 cups of shredded cheddar cheese1 ½ cups of sour cream½ chopped onionDirectionsCook and drain broccoli. Combine ingredients and place into a casserole dish. Bake at 325 degrees for one hour. Serve hot.

Lori’s Cheese Ball

Ingredients2 blocks of cream cheese1 jar of Kraft Old English cheese1 jar of Kraft Roca blue cheese½ can of Kraft American cheddar cheese1 cup of chopped walnutsDirectionsIn a medium bowl, mix all cheeses. Put in refrigerator for 24 hours or until firm, then roll in the walnuts to create a ball. Serve with a variety of crackers.

Rion’s Barbecue Chicken

Ingredients1 ½ cups ketchup1 cup light brown sugar½ cup water¼ cup apple cider vinegar1 tbsp. Worcestershire sauce1 tbsp. molasses1 ½ tsp. kosher salt½ tsp. garlic powder½ tsp. onion powder¼ tsp. ground mustard3 lb. bone-in, skin-on chicken thighs, drumsticks and/or breasts2 large onions, thinly sliced1 tbsp. extra-virgin olive oilDirectionsMake barbecue sauce: In a large bowl, combine ketchup, brown sugar, water, apple cider vinegar, Worcestershire, molasses and spices. Reserve one cup of sauce for later. Add chicken to remaining sauce. Cover and refrigerate for at least one hour.Make chicken: Preheat oven to 425 degrees and line a large baking sheet with foil. Place onions on baking sheet, drizzle with oil and toss to coat. Place chicken on top of onions, skin side up, and bake until golden and internal temperature reaches 165 degrees — 30 to 40 minutes. Turn oven to broil. Brush chicken with reserved barbecue sauce on both sides and broil until skin is crispy and sauce is thickened, 5 minutes.Try your hand at cooking these delicious holiday dishes and let us know what you think by sharing your photos on Facebook, Instagram or Twitter. Remember to tag Springs Rescue Mission and use the hashtags #loveBigger and #SRM.Post script: The above images are stock photos, not actual depictions of the dishes mentioned.Subscribe to our blog to learn more about Springs Rescue Mission and the guests we serve — people who have seen tough times but are committed to breaking the cycles of homelessness, hunger and addiction in their lives. We see stories of hope and transformation lived out every day, and we’d love to share them with you.

Visit springsrescuemission.org/gss to learn more.

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