Hello Hesperia! I can't believe it's November already, Thanksgiving then Christmas. I know you're all wondering if you will have enough time to get everything ready. I know I'm wondering!


I'm delighted to share family favorite recipes from some of the girls that work at the city of Hesperia. I asked them for their favorite recipe they take to family get-togethers. They all said these are requested by everyone. Now they can be shared with all of you.


Thank you Judy, Lisa, Kelly and Nicole for being so reliable and taking the time to do this for me. You were great to work with.


To all of Hesperia, have a very happy Thanksgiving and special love to all our military. Let's give thanks for what we have and always have a smile ready.


Love, Charlene


 


Judy Otjen


I started working with the city of Hesperia in February 2000 as a receptionist, then moved to Fire Prevention and finally landed with Building and Safety as a senior community development technician. I have five beautiful daughters and a fantastic husband.


This recipe is simple without all of the stuff in it and makes a big batch. Cut the ingredients in half for smaller gatherings.


Mom's Famous Potato Salad


15 pounds russet potatoes, boiled then peeled and cubed


2 (30 ounce) jars Kraft (has to be Kraft) mayonnaise, more or less


18 to 24 hard boiled eggs cut up in small pieces


1/4 cup of mustard (or more)


2 tablespoons onion powder (to taste)


3/4 tablespoon of black pepper (to taste)


Salt — I love lots of salt, as the potatoes absorb it; usually 2 tablespoons (to taste)


Mix with love


 


Lisa LaMere


Here's my broccoli salad recipe. It's been a great crowd-pleaser every time I've served it. In fact, members of the Mojave River Valley Horsemen's Association always ask me to make it for our potlucks several times a year. I will be making this again for Thanksgiving and Christmas this year. Be sure to have copies of the recipe on hand, as everyone will ask for it! That's how I got it from my friend, Susie.


I'm an Economic Development management analyst responsible for business attraction, retention and expansion, as well as marketing. I've lived in Hesperia since 1985 and I'm a Hesperia chauvinist, having worked for the city since 2002, and love what I do.


I just celebrated my 26th wedding anniversary with my husband, Scott. We have one daughter, Kaitlyn. She's a 2011 graduate of Sultana High School and now attends Oklahoma State University, where she is a pre-vet/animal science major.


Broccoli Salad (serves 8-10)


4 bunches raw broccoli florets


1 red bell pepper, diced


1/2 cup red onion, diced


1 cup raisins


10 slices crisp bacon, crumbled


1/2 cup pecans or walnuts, chopped


3/4 cup sunflower seeds


Dressing


1-1/2 cups mayonnaise or condensed cream of broccoli soup


3 tablespoons rice vinegar


3 tablespoons sugar            


Mix first three ingredients with half the dressing and refrigerate. You can do this the night before if you wish. Add the raisins, bacon, nuts, seeds and balance of dressing just before serving. If you'd like to drastically cut the calories for the dressing without significantly changing the taste, substitute cream of broccoli soup for the mayonnaise. The mayonnaise has about 90 calories per tablespoon; the condensed soup has 90 calories per 1/2 cup — you do the math! Do not add water to the condensed soup, but put it in a blender with the rice vinegar and sugar to make it extra creamy.


 


Kelly Malloy


I have been a proud High Desert resident for over 15 years and have been working for the city for just over five years. My husband of eight years, Curtis, and I are the proud parents of Chloe, 3, and Nathan, 1.


I have many great memories baking desserts with my mother. Being a working mom can make baking a bit of a challenge, but for special occasions I happily sit the kids on the counter and set out to create our next tasty treat and wonderful memories. I am so lucky to work on a variety of special projects for the city, including working with the Hesperia Star.


Yummy Turtle Brownies


2/3 cup sugar


1/2 cup packed brown sugar


1/2 cup softened butter


6 tablespoons milk


2 eggs


1 tbsp vanilla extract


1/2 cup flour


1/2 teaspoon baking powder


1/4 teaspoon salt


1/4 cup semisweet chocolate


1/2 cup pecans, chopped


1/2 cup cocoa


1/4 cup caramel sauce (or more depending on your love of caramel)


Pre-heat the oven to 350 degrees. Mix sugar, brown sugar, butter, milk, eggs and vanilla in large bowl. Stir in flour, baking powder and salt. Stir in chocolate, nuts and cocoa. Drizzle caramel over the top of the batter. Bake for 40 minutes and enjoy!


 


Nicole Hearn


I've worked for the city since March 2008. I work as the secretary to the supervisor of the Water District, and I might be biased, but I'm pretty sure that I have the best boss in the city! I enjoy working in the new Public Works building on Mojave Street, and the most exciting days I have are usually during the rains when I am answering questions from the public, issuing notices of road closures due to flooding and passing out sand bags. I have an ideal view from my desk: Joshua Trees and blue skies.


If I received an invitation to your house for Thanksgiving, I'd bring one complicated recipe and one easy one! I make a pumpkin chocolate mousse trifle that comes together in a few minutes, and a from-scratch garlic bread roll recipe that takes a few hours.


Pumpkin Chocolate Mousse Trifle


Preheat the oven to 350 degrees.


In a bowl, mix two dry cake mixes (chocolate or vanilla) with a large can of pumpkin pie mix filling (don't confuse with pumpkin puree!) Batter will be thick; don't add any of the regular cake mix ingredients: just the pumpkin pie mix and the two dry cake mixes. Spread it in a greased 9 x 13 pan, and bake for one hour or until done.


In the meantime, in a mixer, mix together one large box vanilla pudding and 1.5 cups milk or half and half. Beat for two minutes on high. Add 8 ounces whipped cream cheese, 3/4 cup Nutella, 16 ounces Cool Whip and 1 teaspoon vanilla extract.


Cut pumpkin cake in cubes, then layer in a trifle dish, with pudding mixture, pumpkin cake and 16 ounces thawed cool whip, layering each item two times and finishing off with an additional layer of pumpkin cake on top with a dollop of cool whip on top. Refrigerate two or more hours (or overnight). Enjoy!