Team Member Highlight – Cherry Hjeltness

With a strong foundation in the construction industry, Cherry joined Nino Homes as Project Coordinator in July 2024. She is stepping into the shoes of Lois Pape who recently retired after over 20 years as an integral part of the team. Cherry is proud to carry on the excellent work and example that Lois set.

In her role, Cherry works closely with each project manager as well as Mike, Tracy and Wendy in the small, close-knit office. Her scope of work entails making sure all the proper plans and documents are in place to pull permits with the respective cities, keeping close track of each stage of a project and interfacing with the onsite project manager to ensure they have everything they need. She works closely with Mike Nino to prepare contracts, and interacts with engineers, city and county officials as well as the title company to ensure the smooth delivery of homes to their new owners.

“There’s always something new and fresh going on and I love the challenge,” says Cherry. “It’s important for me to build a rapport with each member of the team and show them that they can depend on me to facilitate each step of the process. I feel very supported and thrive in the family environment that the Ninos have created.”

Attending culinary school, she had planned to work in the restaurant business, but decided that was not the right path. While her career took a turn toward the construction industry, her education had inspired a passion for baking. In addition to her role at Nino Homes, she operates Cereza Cafe, a licensed cottage baking company out of her home.

Cherry and her husband Chris live in Hollister and are the proud “dog parents” of Sophie and Gizmo.

Christmas Recipes From Nino Homes

From appetizers and beverages to side dishes, main courses and desserts, here are some favorite, festive holiday recipes from members of the Nino Homes team.

BECKY DOTY’S FOOLPROOF STANDING RIB ROAST
By Tracy Nino
About 5 to 6 hours before serving time, salt and pepper the roast, weighing from 6 to 20 lbs. Place the room temperature beef into a preheated 375-degree oven in an uncovered roasting pan. Cook for 1 hour and turn off the oven. Do NOT open oven door. NO PEEKING!

Let roast sit in oven until almost ready to serve, then…
For rare roast beef, turn oven back on to 300 degrees for 45 minutes.
For medium rare roast beef, turn oven back on to 300 degrees for 55 minutes.

That’s it. As long as you don’t peek, it will be done to perfection every time!

SNOWY MASHED POTATO CASSEROLE
By Tracy Nino
Ingredients:
4 lbs. russet potatoes
1 pkg cream cheese
2 tsps. salt
1 tbsp. butter
1/8 tsp. pepper
1 clove garlic, crushed
1/4 cup chopped chives
1/2 tsp. paprika

Wash then cook potatoes in boiling water 15 minutes or until tender. Drain and peel. Mash potatoes in large bowl. Using an electric mixer, add the cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until very light and smooth. Stir in chopped chives. Spoon into lightly greased baking dish. Sprinkle with paprika. Dot with butter. Bake at 350 degrees for 30 minutes, or until lightly golden brown and heated through.

EASY HOLIDAY COLESLAW
By Sofia Sandoval
Ingredients:
Package of shredded coleslaw with dressing included
3 green onions, chopped
1 Delicious apple, chopped
5 radishes, chopped
1 jalapeno, chopped—keep the seeds in for added spice!
1 bunch of curly parsley, chopped
1 cup of dried cranberries

Mix it all together and serve. It’s refreshing and tasty and goes great with your holiday meal!

RUSSIAN TEACAKES
By Wendy Blackburn
Blend together:
1 cup butter
½ cup powdered sugar
1 tsp. vanilla
¼ tsp. salt

With blender on low speed, add in:
2-¼ cups flour
¾ cup finely chopped pecans

Roll into balls and bake at 350 for 8 to 10 minutes (until firm to the touch).
Roll in powdered sugar while still warm and then again once they are cooled.

PECAN PIE
By John & Greta Billman
Received this recipe from a friend who found it in The Pioneer Woman Cooks: A Year of Holidays and have been making it ever since. It’s delicious served with a warm beverage. Top it with whipped cream or ice cream for an even more festive dessert. 

This holiday favorite is great with your own pie crust or if you are pressed for time, pick out your favorite pie shell from the freezer section in your grocery store. Delicious no matter how you cut it. 

Ingredients:
1 cup light corn syrup
1 cup sugar
¼ cup packed brown sugar
3 eggs, beaten
⅓ cup (⅔ stick) butter, melted and slightly cooled
½ teaspoon salt
¾ teaspoon vanilla extract
1 heaping cup finely chopped pecans
1 unbaked pie crust (store bought or homemade)

Preheat oven to 350 degrees.
In a large bowl, combine the corn syrup, sugar, brown sugar, eggs, butter, salt and vanilla. Whisk the mixture until it’s totally combined. Place the chopped pecans in the bottom of the pie crust pour the sticky mixture right over the top. Cover the pie in foil and place it on a baking sheet. Bake for 35 minutes. Remove foil, then bake for 25 to 30 minutes more, being careful not to burn the crust or pecans. (If you think it’s browning too quickly, cover it with foil again.)

BAKED FETA EGGS
By Cherry Hjeltness
Ingredients:
½ cup sundried tomatoes
1 yellow bell pepper, diced
1/2 small red onion, diced
4 cloves minced garlic
4 ounces feta cheese (or more if you like)
4 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1 cup baby spinach
4 large eggs
Optional for topping – chopped fresh basil or fresh chives

Preheat oven to 400 degrees.
Dice onion, bell pepper and garlic. Combine in bowl with sundried tomatoes
and seasonings. Refrigerate overnight to let the flavors marry.
If using ramekins or individual serving dishes*—divide evenly and add 1 oz.
of feta cheese in each of the 4 oven-safe dishes. Drizzle a tablespoon of
olive oil over each dish.
If using one large dish**—-Evenly spread the mixture over bottom of oven-
safe baking dish. Place the feta in the center. Drizzle the olive oil over the
feta and veggies. Place ramekins on a baking sheet before placing them in the oven, or
place the baking dish directly in the oven. Bake for 25 minutes.
Remove dishes from the oven and stir to combine so the feta is evenly
mixed in with the veggies. Then add the spinach and stir in until
combined.
Create a well in the middle of each ramekin or four wells if using one
baking dish. Crack the eggs into the wells.
Place dishes back in the oven and bake for an additional 10 minutes.
Top with optional chopped fresh herbs or sliced chives.
Serve with crusty baguette, toast or pita for dipping.

Notes
*Ramekins should hold at least 10 ounces or more.
**If using one baking dish, I recommend using an 8×8 or 9×11 baking pan.

FAIRY BELL HOLIDAY PUNCH
Great Grandma loved buying the girls Christmas books. One of their favorites was Christmas Fairy Magic by Margaret McNamara. They have been bringing their Fairy Bell Punch to Christmas Eve dinner ever since. They love to make pretty ice molds with berries, orange and apples to keep chill.
Ingredients:
1 quart apple cider
1 cup cranberry Juice
2 cups ginger ale
Lemon juice
Orange & apple slices

Combine cider, cranberry juice & ginger Ale. Add fruit slices for color.

Project Update, Nino Homes

Mills Ranch, King City
• Our Model Home and Sales Center moved a few months ago to Mills Ranch. The current address is 170 Boston Lane, King City. Drop by Saturday to Wednesday, 10:30 a.m. to 5:00 p.m. and see Sofia, or call her at 831-902-9945 to set up a personalized tour.
• The recently completed Mills Ranch Central Community Park had its Grand Opening and Ribbon Cutting on December 3. The soccer fields, and basketball and pickleball courts, central pavilion, playground and picnic area will be enjoyed by all.

• We are excited to have started our next phase and are currently putting in the roads and infrastructure. With this phase we will continue the beautiful Linear Park from the Arboleda side of Spreckels Road to wrap around the Mills Ranch side, creating the Mills Ranch Linear Park. It’s perfect for walking, running and biking.
• Plans are currently being coordinated with the Planning and Parks and Rec departments to develop the new Southeast Community Park. It will feature a ballpark, basketball court, and another playground and picnic area. These gorgeous parks are adding so much to the neighborhoods!

Arboleda, King City
• These beautiful, park-front homes on large lots with gorgeous views of ag land and mountains are almost sold out. Just a few left and your final chance to own one of these gems.

Almond Acres, Soledad
• There is a plan in the works for Nino Homes to return to Soledad. We are working with the City on a Tentative Map which currently features 55 homes and an inclusionary housing component of apartments. Our hope is to break ground sometime in 2025.

Team Member Highlight – Wendy Blackburn

A bookkeeper/operations manager in the construction industry for the past 17 years, Wendy joined the Nino Homes team in September, 2021. She was promoted to her current position of office manager in May, 2022.

“I’m enjoying the many new experiences that come with working for a developer and builder of neighborhoods of new homes,” Wendy says. “Everyone here is nice, down-to-earth and supportive. I’m treated like part of the family.”

In her role as office manager, Wendy handles payroll, accounts payable/receivable and other office and financial functions and participates in day-to-day in meetings to keep everything running smoothly.

Born and raised in San Jose, she and her family now live in Hollister. She and her husband DJ have four daughters, ages 15, 18, 23 and 27. Her oldest daughter was married this fall so they welcomed a son-in-law into the family. “We also have a fifth girl in the household—a Labradoodle named Nala,” she quips.

Wendy enjoys a number of hobbies and activities including spending time with family and friends, cooking, crafting, decorating and entertaining.

Tempting Treats For Your Holiday Table

From appetizers and beverages to side dishes, main courses and desserts, here are some favorite, festive holiday recipes from members of the Nino Homes team.

TOM ‘N JERRY
From John Billman
Ingredients:
Bourbon whiskey (Although not technically a Bourbon, I suggest Crown Royal)
6 eggs (separated)
Pinch salt
1 16 oz. box powdered sugar
Nutmeg
Water (boiling)
In a mixing bowl, add a pinch of salt to the egg whites and beat until stiff. Using an eggbeater, mixer or whisk, gradually beat in half of the powdered sugar. In a separate bowl, beat the yolks, then gradually add in the remaining powdered sugar. Fold the yolk mixture into the white mixture. To serve; put a large spoonful of the mixture in an 8 oz. mug. Slowly stir in a jigger of Bourbon. Stir in hot water to fill the mug. Sprinkle with nutmeg.

BAKED PEAR AND CRANBERRY BRIE
From Wendy Blackburn
Ingredients:
1 large wheel of Brie
1 sheet puff pastry, defrosted
1 egg (separated)
Pecans, chopped
Dried cranberries
Pears, sliced
Pinch salt
1 tbsp. sugar
1 tsp. cinnamon
2 Baguettes

Preheat oven to 425
Slice baguettes into 1-inch-thick pieces, brush with olive oil and bake until crusty. Lay defrosted puff pastry on baking sheet lined with parchment paper. Place the brie wheel on top of puff pastry and cut the brie into 2 rounds. Remove the top round and add chopped pecans, sliced pears, cranberries and cinnamon. Place the top half of brie on the bottom half and add more pecans, pears, cranberries, a pinch of salt and cinnamon to the top. Fold the puff pastry up around top, brush with egg white and sprinkle with cinnamon and sugar. Bake for 20-25 minutes. Serve with baguette slices.

CORNBREAD PUDDING
From Sofia Sandoval
We have made this delicious recipe in my family for decades. It is so simple to make and a huge crowd pleaser. Our friends and family always ask for the recipe, and it continues to live on in households across the world!
Ingredients:
1 can sweet corn
1 can creamed corn
1 box Jiffy Cornbread Mix, the small box with blue label
1 cup sour cream
1 egg
1 stick good quality butter

Preheat oven to 350
Mix all ingredients by hand until well blended. Transfer to an 8.5” round souffle dish. If you have one with a cover, it is convenient to bring along to gatherings to keep it warm until served. Melt the butter and pour it over the top. Bake for 60 minutes or until firm and/or a toothpick comes out clean. Feel free to take artistic liberty: If you like it spicy, chop up a couple jalapenos (seeds removed) and sauté in skillet. Mix them into the batter before pouring the butter on top. Extra yummy! Enjoy!!

SWISS RED CABBAGE
From Lois Pape
This recipe is a family favorite from my husband’s grandmother who was from Switzerland. Pair it with grilled meats or sausage for your Octoberfest or other holiday meal!
Ingredients:
1 head red cabbage, sliced thinly, rinsed
3 to 4 slices bacon, cut in ½” pieces
1 onion, diced
1 apple, diced – I use a large red one for sweetness
¼ to ½ cup apple cider vinegar

Cook bacon in a large pot until crisp. Remove bacon and reserve for later. Sauté onions and apple pieces in the bacon fat until soft. Add cabbage and bacon to pot and stir to combine. Add ¼ cup of vinegar to start with, cover and cook over medium-low heat until cabbage is tender. Check after 30 minutes. Add more vinegar if you want the cabbage to be more tart.

JALAPENO CORNBREAD SAUSAGE STUFFING
From Katie Champlin
Ingredients:
Marie Calendar’s Cornbread Mix
2 1lb. containers Jimmy Dean sausage
½ stick butter
3 cups chopped onions
3 cups chopped celery
½ cup minced jalapenos, seeds removed
2 tbsp. minced garlic
2 tbsp. chili powder
4 tsp. cumin
2 cups walnuts, toasted and chopped
Fresh cilantro or parsley
1 egg
9½ cups chicken broth

Preheat oven to 375
Make cornbread using recipe on package, then cool. Cut cornbread into 3/4-inch cubes. Place on baking sheet. Bake until dry but not hard, about 15 minutes. Transfer to large bowl. Melt butter in a heavy skillet. Add sausage and sauté until browned. Add onions, celery, jalapenos and garlic. Sauté until tender, about 8 minutes. Stir in chili powder and cumin, sauté for 2 minutes. Stir in walnuts. Season with salt and pepper. Mix into cornbread. Can make a day ahead. Cover and refrigerate.

Butter a 13x9x2 glass baking dish and set aside. Take stuffing from refrigerator and stir in ½ cup chicken broth. Season with salt and pepper. Reserve 8 cups for turkey. Mix 1 cup chicken broth into remaining stuffing to moisten. Transfer to prepared dish, cover with foil. Bake covered for 45 minutes. Uncover and bake until top is crisp, about 25 minutes longer.

ROAST TURKEY WITH HERB BUTTER AND CARAMELZIED-ONION GRAVY (14 Servings)
From Tracy Nino
ONION BASE FOR GRAVY:
½ cup (1 stick) butter
4 large onions, thinly sliced
1½ tbsp. chopped fresh rosemary
1½ tbsp. chopped fresh thyme
1½ tbsp. all-purpose flour
½ cup balsamic vinegar
3 tbsp. honey

TURKEY:
6 tbsps. (¾ stick) butter, room temperature
1½ tbsps. chopped fresh thyme
1 tbsp. chopped fresh rosemary
Chopped garlic
1 21-to-22-pound turkey
1 large onion, quartered
4½ cups (about) low-sodium chicken broth
2 large fresh rosemary sprigs
2 large fresh thyme sprigs
1 bay leaf
3 tbsps. all-purpose flour

FOR GRAVY BASE: Melt butter in large pot over medium-high heat. Add onions and sauté until deep brown, about 40 minutes. Mix in rosemary and thyme, then flour; stir 1 minute. Add vinegar and honey; simmer until thickened, about 2 minutes. Can be made 1 day ahead. Cover; chill.
FOR TURKEY: Set rack at lowest position in oven and preheat to 350.
Mix butter and herbs in small bowl. Rinse turkey inside and out; pat dry. Place on rack set in large roasting pan. Sprinkle inside and out with salt and pepper. Starting at neck end, slide hand between skin and breast meat to loosen skin. Spread ¼ cup herb butter over breast meat under skin. Rub remaining butter over outside of turkey. Place onion quarters in pan around turkey. (Can be prepared 1 day ahead. Cover and chill.) If stuffing turkey, spoon stuffing loosely into main cavity and neck cavity. Tuck wing tips under; tie legs together loosely to hold shape. Roast turkey uncovered 1 hour. Tent turkey breast and tops of drumsticks loosely with foil; roast 1 hour longer. Add 1 cup broth, herb sprigs and bay leaf to drippings in pan. Continue to roast until thermometer inserted into thickest part of thigh registers 175, basting with ¾ cup broth and pan juices every 30 minutes, about 2.5 hours longer for unstuffed and 3 hours longer for stuffed. Transfer turkey to platter; let stand 30 minutes (internal temperature will increase 5 to 10 degrees). Strain pan-juices into 8-cup measuring cup; spoon fat off top. Heat gravy base over medium heat. Whisk in flour, then pan juices. Boil until gravy is reduced to 7 cups, stirring occasionally, about 12 minutes. Season with salt and pepper. Serve turkey with gravy.

PEAR CRANBERRY BREAD PUDDING (6 to 8 Servings)
From Cris Barreto
Ingredients:
5 cups brioche, Hawaiian bread or other sweet rolls, torn into small pieces
2 ripe pears, peeled, cored and diced
1/3 cup dried cranberries
3 eggs
1½ cups whole milk
1 cup whipping cream or heavy cream
½ cup sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt

Preheat oven to 325
Coat inside of a 2-quart (or larger) baking dish with cooking spray or butter. Arrange half the bread to cover the bottom of the dish. Layer on pears and cranberries. Top with remaining bread. In a large mixing bowl, beat eggs well. Whisk in milk, cream, sugar, vanilla, cinnamon, nutmeg and salt. Pour the mixture over the bread and fruit. Cover dish and refrigerate for at least two hours or overnight so that liquid is fully absorbed. Bake bread pudding for 1 hour or until the custard is set. Let cool at least 10 minutes before serving.

PUMPKIN HONEY BUN CAKE
From Melissa Mendonsa
Cake Batter:
1 box “super moist” yellow cake mix
½ cup vegetable oil
4 eggs
½ cup sour cream
3/4 cup canned pumpkin
2½ teaspoons pumpkin pie spice
Streusel:
3/4 cup brown sugar
½ cup chopped walnuts
Glaze:
1 cup powdered sugar
2 tbsp. milk
1 tsp. vanilla

Preheat oven to 350
Grease bottom and sides of 13×9 inch baking pan. On medium speed for 2 minutes mix the cake mix, oil, eggs, sour cream, pumpkin and pumpkin pie spice. Measure out 2 cups of batter and place on the bottom of prepared baking dish. Combine walnuts and brown sugar and sprinkle over cake batter in pan. Spoon and spread the remaining batter over filling. Bake for 35-40 minutes or until toothpick inserted comes out clean. Remove pan and place on cooling rack.
Whisk powdered sugar, milk and vanilla until combined. Pour over warm cake. Cool completely before serving.

OATMEAL CHOCOLATE CHIP COOKIES
From Stephanie DeMateo
Ingredients:
1½ cups packed brown sugar
1 cup butter or margarine, softened
1 tsp. vanilla
1 egg
2 cups quick-cooking oats
1½ cups all-purpose or unbleached flour
1 tsp. baking soda
¼ tsp. salt
6 oz. semisweet chocolate chips
1 cup chopped walnuts, optional

Preheat oven to 350. In a large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; Stir in chocolate chips and walnuts. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.