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Celebrate the Season with Intrepid USA’s Family Favorite Recipes



The holidays are finally here! It’s a time of family, food, and friendship, and in that spirit the Intrepid USA Healthcare Services team is sharing their favorite family recipes. We hope these add a touch of our holiday traditions, From Our Hearts To Your Home.


Brenda’s Blackberry Cran Fizz

Level: Easy

Total: 5 min.

Active: 5 min.

Yield: 1 serving 



3 oz. fresh blackberries

3 fl. oz. cranberry juice cocktail

4 fl. oz. cranberry apple unsweetened sparkling water with caffeine

1/2-in. sprig of rosemary



  • Muddle blackberries in the bottom of a cocktail shaker.
  • Add ice and cranberry juice.
  • Shake well.
  • Fill a rocks glass with ice and pour contents of shaker over the ice.
  • Top with apple cranberry sparkling water.
  • Garnish with rosemary and serve.


Elizabeth’s Herb Dip

Level: Easy

Total: 10 min.

Active: 10 min.

Yield: 24 2-tbsp. servings 



1 c. mayonnaise

1/2 tbsp. lemon juice

1/2 tsp. salt

1/4 tsp. paprika

1/4 c. chopped (or dried) parsley

1 tbsp. grated onion

1 tbsp. chopped chives

1/8 tsp. curry power

1/2 tsp. Worcestershire sauce

Garlic to taste

1 tbsp. capers

1/2 c. sour cream



  • Mix all ingredients, folding in sour cream last.
  • Serve as a dip for raw veggies. May be prepared 1-2 days ahead.


Seth’s Sage, Sausage, and Apple Dressing


Level: Medium

Total: 1 hr. 20 min.

Active: 20 min.

Yield: 8-10 servings



One 16-oz. bag stuffing cubes

6 tbsp. unsalted butter, plus more for greasing the pan and topping

1 lb. fresh sage sausage, casings removed

1 medium onion, chopped

2 cooking apples, peeled, cored, and chopped

1-2 ribs celery with leaves, chopped

Kosher salt to taste

3 c. chicken broth (homemade or low sodium)

1/4 c. chopped fresh flat-leaf parsley

1/2 c. walnut pieces, toasted

2 large eggs, beaten



  • Preheat oven to 325°
  • Place stuffing cubes in a large bowl, set aside.
  • Butter a 3-qt. casserole dish.
  • Melt 2 tbsp. of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it’s dry (about 5 minutes).
  • Add sausage and pan drippings to the stuffing cubes.
  • Melt the remaining butter in the pan. Add the onion, apple, celery and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes.
  • Add broth and parsley and bring to a boil.
  • Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened.
  • Mix in the walnuts and eggs.
  • Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes.
  • Drizzle about 2 tbsp. turkey pan drippings or melted butter over the top.
  • Return to oven until the top is crisp and golden, about 20 minutes.


Manuela’s Southwestern Corn Dressing

Level: Easy

Total: 1 hr. 30 min.

Active: 20 min.

Yield: 8-10 servings



6 c. crumbled cornbread

1 17-oz. can cream style corn

2 4-oz. cans chopped green chiles

(For more spice, add another 4-oz. of chopped green chiles and 1-3 tbsp. seeded and chopped jalapenos)

1 4.5-oz. can chopped ripe olives (optional)

3/4 c. shredded Colby Jack cheese

1/2 c. finely chopped onion

1/2 c. chopped red or green bell pepper

1 tbsp. snipped parsley

1 beaten egg



  • Bake cornbread per package directions. Crumble into 15″x10″x1″ sheet pan and toast in the oven, stirring every 10 minutes until golden toasted.
  • In large bowl, combine corn, chile peppers, olives, cheese, onion, bell pepper, parsley and egg. Mix well.
  • Add the cornbread to the mixture. Toss to mix.
  • Bake uncovered in an ungreased casserole dish at 325°F for 45-60 minutes or until heated through and slightly toasted on top.


Katie’s Coconut Meringue Pie

Level: Medium

Total: 1 hr.

Active: 30 min.

Yield: 8 servings



1 pastry shell

1/2 c. all-purpose flour

1 c. sugar

1/2 tsp. salt

2 c. whole milk

3 large eggs, separated

2 tbsp. butter or margarine (softened)

2 tsp. vanilla extract

1 c. sweet flake coconut


For Meringue:

1/4 tsp. cream of tartar

3 more large eggs (will use the whites only)

1/2 tsp. vanilla extract

1/4 c. sugar

1/4 c. sweet flake coconut




  • Bake pie shell at 350°F for about 15 minutes or until nice and brown. To protect the edges from getting too brown wrap, foil around the edge before baking. Remove from oven and let cool.
  • In large bowl mix sugar, egg yolks, and salt. Stir until it has smooth consistency, then slowly add the flour slowly, stirring until smooth.
  • Slowly add the milk and stir, making sure you do not have any lumps.
  • Pour into a saucepan and place on burner at medium heat. You must constantly stir the filling while cooking.
  • Cook until the filling is very thick, constantly stirring and pulling away from sides and bottom of pan so as not to stick.
  • When the filling is very thick, add the softened butter and stir.
  • Add the vanilla and stir, then remove from heat and let stand to thicken while cooling.
  • Once cooled, pour into baked pie crust.
  • Top with meringue.
  • Top with shredded coconut and bake at 350°F about 10 min or until edges of the meringue and coconut are golden brown.



  • In a glass mixing bowl, add 3 egg whites + 3 more egg whites and beat on high with hand mixer until they become very white and stiff.
  • Add cream of tartar, vanilla extract, and sugar. Beat until very stiff peaks form.


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