Faculty Cookbook 2013
Faculty Cookbook 2013
Faculty Cookbook 2013
Main Dishes
Bryan's Pasta Judy Stevens
Chicken and Dressing Kim Hopkins
Dell Boston Butt Ray Dell
Slow Boat to China Kevin and Kelly Dowling
Desserts
Butterfinger Pie Courtney Greenway
Candy Shop Trifle Ashley Tucker
Cappuccino Cupcakes Carroll Rankin
Easy Apple Pie Allison Jones
Grandma's Good Cake Vanessa Hicks
Sour Cream Coffee Cake - Kim Cleesattle
Turtle Cheesecake Beth Pilkington
Wafers with Pecans - Kim Cleesattle
Broccoli Salad
Kathy Thurman
6 cups fresh broccoli cut into bite-size pieces
lb. bacon
c. raisins
1 red onion, chopped
1 c. nuts (almonds, walnuts, or pecans) chopped
1 c. mayonnaise
c. honey
1 Tblsp. Lemon juice
Place bacon in a deep skillet and cook over medium high heat until evenly
brown. Cool and crumble. Cut the broccoli into bite-size pieces and cut the
onion into thin bite-size slices. Combine with the bacon, raisins, and your
favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, honey and lemon juice
together until smooth. Stir into the salad, let chill and serve.
t salt
t coarse pepper
c olive oil
1 T sugar
Almonds:
2/3 C sliced almonds
1/3 C sugar
Salad:
2-3 bags mixed baby salad greens
1-2 cans mandarin oranges, or peeled and sectioned fresh oranges
1-2 apples, thinly sliced (or pears would be good). Soak apple slices in ginger
ale until ready to serve. Drain before adding to salad.
1-2 C seedless red grapes
Dressing - Whisk together all ingredients except olive oil. Add oil in a slow
stream, whisking until it is incorporated.
Almonds: Cook almonds and 1/3 C sugar in a non-stick skillet, stirring often, 5-7
minutes, or until almonds are toasted and sugar melts. Watch carefully! Spoon
onto wax paper; cool. Break into pieces.
Just before serving, toss together salad ingredients, almonds, and enough
dressing to suit your taste."
Bacon-Wrapped Asparagus
Betty Suggs
Bundle of Asparagus
Bacon
Dale's Seasoning Sauce
Butter
Brown Sugar
Wrap one piece of bacon around a bundle of 3 or 4 sticks of Asparagus. Do
this for all the bundles you have.
In a saucepan mix Dale's Seasoning Sauce, butter and brown sugar
together until the butter melts. The measurements of this depend on how
much Asparagus you have and how sweet you like it. I just measure to
taste.
Put your wrapped Asparagus in a baking dish and pour the Dales mixture
over it. Cook at 350 for about 20 minutes.
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Cabbage Casserole
Linda Floyd
1 small head cabbage
chopped onion
1/2 stick butter melted
salt and pepper
1/4 c. mayo
1 can cream of mushroom or cream of chicken
Topping
1 stick butter melted
1 c. cheddar cheese
1 tube Ritz crackers crumbled
Chop cabbage and steam for 5-10 minutes until somewhat soft. Put
chopped onion on top and pour melted butter over all. Put salt and pepper
to taste. Mix mayo and soup and spread over cabbage. Put topping on and
bake at 350 for 30-45 minutes.
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Corn Casserole
Kathy Walker
1 stick butter - melted in pan you are cooking dish in
1 box Jiffy cornbread mix
1 8oz sour cream
1 can whole kernel corn
1 can cream style corn
Salt and pepper to taste
Heat oven 350*
A 9x13 pan works best
Melt better in pan in oven. Mix all ingredients together and pour in pan.
Thread butter throughout dish. Bake at 350* for 30 minutes.
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Pineapple AuGratin
Ginger Lawrence
1 stack Ritz
1 cup grated cheese
2 cans pineapple chunks, halved (drained but save 3 T. juice)
1-1/2 cup sugar
6 Tablespoons flour (either kind)
Mix sugar and flour in a 9x13 baking dish, and add drained pineapple
chunks that have been cut in half. Mix the sugar mixture and pineapple and
drizzle remaining juice over it. Top with crushed Ritz and cheese.
Bake at 350 for 30 minutes. This dish is great with pork.
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Main Dishes
Bryan's Pasta
Judy Stevens
1 (12 oz) package of bow tie pasta
2 Tbsp olive oil
1 lb sweet Italian sausage, casing removed & crumbled
1/2 tsp red pepper flakes
1/2 c diced onions
3 cloves minced garlic
1 (28 oz) can of Italian-style tomatoes, drained & coarsely chopped
1-1/2 c heavy cream or half & half
1/2 tsp salt
3 tbsp minced parsley
1 bag fresh spinach (optional)
Boil pasta in lightly salted water until al dente.
Heat oil in large deep skillet over medium heat. Cook sausage & pepper
flakes until sausage is evenly browned. Stir in onions and garlic, and cook
until onions are tender. Stir in tomatoes, cream and salt. Simmer until
mixture thickens, about 8-10 minutes. Add spinach stirring occasionally
until wilted.
Stir cooked pasta into sauce and heat through. Sprinkle with parsley.
Serves 4-6.
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Main Dishes
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Main Dishes
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Main Dishes
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Desserts
Butterfinger Pie
Courtney Greenway
6 (2 -1/8 ounce) Butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker pie crust
Mix first three ingredients together and put in pie crust.
Chill.
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Desserts
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Desserts
Cappuccino Cupcakes
Carroll Rankin
1 Devils Food Cake Mix or a Dark Fudge Cake Mix
3 eggs
1 c water
1/3 c oil
1/3 cup instant cappuccino mix (mocha or French vanilla)
1/4 c heavy cream
Frosting ingredients:
4 sticks unsalted butter
1 cup heavy cream
2 tsp vanilla extract
4 cups confectioners sugar
1/2 c instant cappuccino mix, enough water to make a heavy syrup
Small chocolate chips, or shaved chocolate for decoration
Mix first 6 ingredients. Bake according to package directions for cupcakes.
Cool completely
Frosting:
Beat 4 sticks butter for 10 mins or until doubled in size. Slowly add
confectioners sugar, alternating with heavy cream. Add vanilla and
cappuccino syrup. Add more sugar and/or cream as needed. Frost
cupcakes. Add chocolate chips or shaved chocolate as decoration.
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Desserts
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Desserts
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Desserts
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Desserts
Turtle Cheesecake
Beth Pilkington
Crust:
1/4 c finely chopped pecans
1/4 c finely chopped walnuts
1/4 c finely chopped almonds
3/4 c finely chopped vanilla wafers
2 Tbsp melted butter
Filling:
1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1 package of milk chocolate chips
1 package of Kraft caramel bits
2 cups chopped pecans
whipped cream for garnish
Crust Directions - Mix all nuts and vanilla wafer crumbs with melted butter and press
into a 9 inch buttered springform pan, trying to line the sides as much as possible about
1 1/2" up the sides of the pan. Set aside.
Cheesecake Directions - All the filling ingredients should be at room temperature. Beat
the cream cheese until light and fluffy with an electric mixer set on low (keep the setting
at low during the entire mixing process). Add the sugar a little at a time and continue
beating until creamy. Add one egg at a time and beat after each egg. Add flour, vanilla
and lemon juice, mix well. Add the sour cream and beat well. Pour cream cheese
mixture into the springform pan. Sprinkle chocolate chips, pecans, and caramel bits on
top of cream cheese mixture. Use a knife to carefully swirl pieces into mixture,
distributing evenly. Reserve some chocolate chips, pecans, and caramel bits for
garnish.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and
15 minutes. When time is up turn oven off, prop open oven door and leave in oven for
one hour. Remove from oven and let cool then refrigerate for 24 hours.
Remove cheesecake from pan and garnish with whipped cream, chocolate chips,
pecans, and caramel bits. Remember this important tip: A cheesecake should
season. The wait is worth it. The flavor ripens and becomes enriched.
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Desserts
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