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e-Inside gave ������ faculty and staff the opportunity to share their favorite holiday recipes with the rest of the university community. As we approach the holiday season, we hope that you will have fun trying these recipes. Check out the next issue of e-Inside for more recipes.

Christmas Morning Rolls
Recipe submitted by Cheryl Brady, associate lecturer, College of Nursing, ������ at Salem

Ingredients

• Rhodes frozen dinner rolls (24)
• 1 small box Butterscotch pudding mix (Not instant)
• 1/2 cup butter
• 3/4 cup brown sugar
• 3/4 teaspoon cinnamon
• 1/2 cup chopped nuts (optional)

Directions

1. Arrange frozen rolls in greased Bundt pan.  
2. Sprinkle dry pudding mix over rolls.  
3. Cook butter and remaining ingredients over low heat until sugar is dissolved and mixture bubbles.  Pour over rolls.  
4. Cover tightly with aluminum foil and let stand overnight on counter.
5. Next morning, bake in preheated 350 oven for 30 minutes. Let stand for 5 minutes then carefully turn onto serving dish.

12 Layer Jell-O
Recipe submitted by Claire Coseno, senior business manager, Division of Research and Sponsored Programs, Kent Campus

“Always a favorite of the children… and older big kids!  You have to make this the day before. It is a recipe that takes time, but little effort,” says Coseno.

Ingredients

• 6 different flavors 3 ounce Jell-O
• 1-16 ounce sour cream

Directions

1. Arrange the Jell-O so the colors are alternating such as: (cherry, lemon, raspberry, lime, grape, orange)  mix first box with 1 cup of hot water – stir and dissolve.
2. Pour ½ cup of the Jell-O into a 13 x 9 pan and chill (I use a glass see through dish so you can see all the different layers).
3. Mix the remainder ½ cup of Jell-O with a wallop of sour cream (large tablespoon).
4. Wisk to blend.  Pour on 1st layer of Jell-O after it has jelled.
5. Continue with each box – takes 20-30 minutes in between layers. The flavors are fruitful and delicious.
6. Just cut and serve.
7. You can top it off with whip cream.

Eggplant Appetizer
Recipe submitted by Jan Hetzel, administrative assistant, Public Safety Department, Kent Campus

Ingredients

• 2 Japanese eggplants (small)
• 1 jar marinara sauce
• 1 shallot
• 2 egg whites
• Flour
• Panko breadcrumbs
• Shredded mozzarella cheese
• Parmesan cheese

Directions

Cook shallot until tender in 2 tablespoons of oil.  
Add to marinara sauce (can add some Italian spices) and heat.

1. Slice eggplant into 1/4-inch slices.
2. Dip eggplant in flour, egg white and panko breadcrumbs.
3. Brown eggplant for 2 to 3 minutes on each side.
4. Place eggplant on cookie sheet.
5. Add marinara sauce and cheeses to top of each eggplant slice.
6. Place in broiler for a least one minute or until cheese melts.

Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup (Servings: 4-6)
Recipe submitted by Carla D. Owens, associate director, The Career Services Center, Kent Campus

Ingredients

• 1/2 cup pecans
• 6 slices bacon
• 2 pounds Brussels sprouts, halved (stem and ragged outer leaves removed)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2-1/2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil.
2. Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside.
3. Turn the oven heat up to 400 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast for 12-20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop.
4. Turn the oven heat up to 425 degrees and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the Brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning until Brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or warm.