Our gifts to you!

As tasted at the Staff Senate Fall Event

Do you have a special, go-to dish that everyone loves? Are you secretly a Top Chef?

Contact April Ryan to share your recipe and spread the joy!

Spicy Ranch Pretzels

by Angie Draheim

Here's the recipe originally given by a friend:
  • 1.5 bag of pretzels
  • 1 cup of oil
  • 1 pack of dry hidden valley ranch dressing mix
  • 1 tsp of cayenne pepper
  • 1 tsp of garlic salt
Angie uses:
  • 2 (1lb) bags of Utz wagon wheel pretzels
  • 1 1/3 cup of oil
  • 2 packets of ranch dressing mix
  • 2.5 tsp garlic salt
  • 2.5 tsp of cayenne pepper (if I had it to do again, I probably would go with 2 tsp)

Mix all together and then bake at 200 degrees for 2 hours (stirring pretzels every 30 minutes).

Gingerbread Cookies

by Beth Byrd


  • 1/2 c butter or margarine
  • 1 c sugar
  • 1 egg
  • 1/4 c molasses
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp cloves
  • 1 tsp baking powder
  • 2 c flour


Mix well. Chill dough. Roll out on floured cloth. Cut with cookie cutters dipped in flour (makes up to 3 dozen depending on size of cutters). Bake on parchment paper or silicon pad on cookie sheet, at 350 degrees until golden brown. Cool 5 minutes. Move to wire rack.
*For soft cookies, store in a tin or plastic container with a slice of bread.