Cougar Prints Staff Favorites for Holiday Meals

Jillian Johnson, Reporter

In honor of the upcoming holiday season, a few Cougar Prints staff members shared a few of their favorite Side, Salad, and Dessert recipes. 

Greek Chicken Salad With Lemon Tahini Vinaigrette

Recipe provided by Savannah Schlueter 


  •  1 pound boneless skinless chicken

             breasts, cut into bite-size chunks

  • 4 tablespoons extra virgin olive oil
  •  1 tablespoon balsamic vinegar
  •  1 teaspoon smoked paprika
  • 1 tablespoon chopped fresh oregano (or 2 teaspoons dried oregano)
  •  1 small shallot, chopped
  • 2 cloves garlic, minced or grated
  • zest and juice of 1 lemon
  • red pepper flakes,
  • kosher salt
  • black pepper
  • 1 cup finely torn ciabatta bread
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tahini
  • 1 tablespoon dijon mustard
  • 2 teaspoons honey


  1. In a bowl, combine the chicken, 2 tablespoons olive oil, balsamic vinegar,

            paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper flakes, 

             and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge

  1. Meanwhile, make the croutons. Heat the olive oil in a small skillet over medium heat. When the oil shimmers, add the bread and a pinch of red pepper flakes. Cook, stirring occasionally until golden and toasted all over, about 5 minutes. Remove from the heat and season with salt. Slide bread crumbs onto a plate. Wipe the skillet clean.
  2.  Make the salad. Combine all ingredients in a large salad bowl, gently tossing to combine.
  3. To make the vinaigrette. Combine all ingredients in a glass jar or measuring cup and shake (or whisk) until completely smooth. Taste and adjust the salt and pepper. Thin the vinaigrette as needed with 2-3 tablespoons of water.
  4. Heat the same skillet used for the croutons over medium high heat. Add the chicken in a single layer and cook, stirring once or twice, until the chicken is cooked through, about 5-10 minutes.


 To the salad, add the chicken, croutons, and drizzle with the vinaigrette. Gently toss to combine. Once the salad has been tossed, serve immediately.


Cheesy Mashed Potatoes 

Recipe provided by Madalyn Pennington


  • 6 potatoes
  • 1 tsp Salt
  • 1 tsp Pepper
  • ½ cup cheese
  1. Peel 6 potatoes and cut up into pieces that are around an inch big. 
  2. Place cut up potatoes into a pot with water and cook on medium heat for 15 minutes.
  3. When cooked, put diced potatoes in a bowl and mash them. 
  4. When mashed, add salt, pepper, and a half cup of cheese and serve. 
  5. Enjoy!


Broccoli Casserole

Recipe provided by Jaylee Neff


  • 3 bags of frozen broccoli florets
  • 1 stick of butter
  • 4 cups of egg noodles (cooked)
  • 1 8oz block of velveeta cheese 
  • 1 5oz can of evaporated milk 
  • 1 10.75oz can of cream of chicken soup


  1. open frozen broccoli and place in a pot with hot water for 5 minutes to soften broccoli
  2. Chop broccoli into finer pieces and put in casserole dish
  3. Cook egg noodles in boiling water for 10 minutes then strain
  4.  Mix noodles and broccoli together in casserole dish
  5. Add butter, velveeta cheese, evaporated milk, and cream of chicken into the pot and melt on medium heat, stirring constantly until combined.
  6. Add mixture to broccoli and noodles and stir to combine
  7. bake at 350 degrees for 1-1 ½ hours 
  8.  Enjoy!


Oreo Balls 

Recipie provided by Shelby Brehm


  • 1 package of regular oreos 
  • 8oz block of regular cream cheese
  • 1 bag of white chocolate melting wafers 
  • 1 tbsp vanilla extract 


  1. Empty all oreos into a food processor or put oreos into a zip lock bag. Smash/ crush Oreos. 
  2. Add crushed oreos into a bowl along with the block of cream cheese and vanilla Extract. Mix well. 
  3. Put the mixture in the fridge or freezer to chill for 20 minutes. 
  4. Melt white chocolate in the microwave or stove top. 
  5. Remove mixture from the fridge and roll into golf ball sized balls. 
  6. Dip the balls into the chocolate and place on a parchment paper lined baking sheet. 
  7. Let the balls chill in the fridge, and enjoy!


At Home Cosmic Brownies

Recipe provided by Grace Vanderyt



  • ¼ cup water
  • 2 Tbsp butter
  • 1 ¼ cups sugar
  • 2 Tbsp corn syrup
  • ¾ cups cocoa powder
  • ¼ cup vegetable oil
  • 1 Tbsp vanilla extract
  • 1 large egg
  • ⅛ tsp baking soda
  • ½ tsp salt
  • 1 tbsp cornstarch
  • ½ cup all purpose flour
  • 2oz chocolate chips
  • ¾ cup heavy whipping cream
  • 2 cups chocolate
  • 1 tbsp butter
  • Rainbow chocolate chips



  1. Preheat the oven to 350F and line a 9X13 pan with grease.
  2. Set stovetop to medium heat, in a separate pot, add ¼ cup water, 2 Tbsp butter, 1 ¼ cups sugar, 2 Tbsp corn syrup, and ¾ cups cocoa powder, cook for 2-3 minutes while stirring ingredients together. After 2-3 minutes take the pot off of the stove.
  3. Add ¼ cup vegetable oil, 1 Tbsp vanilla extract, and 1 large egg and mix until ingredients are mixed together well. 
  4. Add ⅛ tsp. Baking soda, ½ tsp. Salt, 1 tbsp. Cornstarch and mix together in a pot.
  5. Once all previously mentioned ingredients are mixed together well, add ½ cup all-purpose flour and 2oz chocolate chips gradually while mixing. 
  6. Pour into the pan and bake for 14-18 minutes.



  1. Set stovetop to medium heat, place saucepan on top, and add ¾ cup heavy whipping cream, but do not boil.
  2. In a bigger oven safe bowl, add 2 cups chocolate, and 1 tbsp butter. Pour heavy whipping cream into a bowl and mix everything together.
  3. Once mixed, pour over cooled brownies.
  4. Optional: Sprinkle rainbow chips over brownies and enjoy.