Dogood.Ittastes
The heat is on , the flavors are bold , and the 2025 United We Cook showdown is dishing out its best! Now , you can cook like a contender with these winning recipes straight from the competition
2025
BANKINGONCOMMUNITY. BUILDINGTOGETHER.
Angie Lazzell CEO,UnitedWayofDanvilleArea
There’s something special about food—it brings people together, tells stories, and creates memories. At United We Cook, it does even more: it brings community to the table for a cause.
This cookbook is more than a collection of recipes that represents a celebration of the creativity, generosity, and heart of the people who make our community extraordinary. From savory bites to sweet finishes, every page reflects the passion of our celebrity chefs—local leaders, neighbors, and friends—who rolled up their sleeves, tied on aprons, and brought their best dishes forward to support the United Way of Danville Area.
We’re deeply grateful to the chefs who not only cooked for this event, but also graciously shared their favorite recipes with all of us. Their willingness to give—of their time, talents, and secret ingredients—makes this event shine.
A heartfelt thank-you goes out to our sponsors as well, whose generous support helps us turn these shared meals into meaningful impact. With your partnership, we’re able to fund critical programs, support local families, and keep building a stronger, more connected Danville area.
As you flip through these pages and bring these dishes to life in your own kitchen, know that you’re part of something bigger. Because at United Way of Danville Area, we believe in doing good—and as it turns out, it tastes pretty great.
With gratitude,
Angie Lazzell
CEO, United Way of
Danville Area
COMMUNITY
APPETIZERS APPETIZERS CHAPTER1
1
Tracey Coonrod Busy Bee Meatballs
Tracey Coonrod , owner of the Busy Bee Gourmet food truck in Danville , brings over 45 years of experience in the food industry She’s worked alongside top chefs , creating and contributing to memorable menus
DIRECTIONS
Preheat oven to 375°F.
2. Mix well and roll into 1½-inch balls.
4.
5 (plus more for serving)
Parmesan or Romano cheese, grated Eggs
Italian herbs and spices Mozzarella cheese, for serving
In a large bowl, combine ground beef, Italian sausage, onion, garlic, bread crumbs, marinara, cheese, eggs, and herbs/spices.
3. Place meatballs on a baking sheet and bake for 40 minutes.
To serve, cover meatballs with warm marinara and top with mozzarella cheese.
INGREDIENTS
1 lb ground turkey
1 egg
½ C panko
1 tsp kosher salt
½ tsp garlic powder
½ tsp black pepper
4 slices bacon
1 C cremini mushrooms, sliced
1 medium yellow onion, diced
1½ C chicken broth, divided
1 Tbsp flour
½ C dry white wine
1 Tbsp dijon mustard
1 tsp fresh thyme, plus more for garnish
¼ C heavy cream
Additional salt and pepper, to taste
Michael Gregory Coq au Vin Blanc Meatballs
Michael Gregory formerly with PepsiCo Finance and past owner of the Big Four , now works in real estate with FRIDY Realty He enjoys Mediterranean and healthy cooking in his free time
DIRECTIONS
In a bowl, combine ground turkey, egg, panko, salt, garlic, and pepper. Form into meatballs and set aside.
1 In a large skillet, cook bacon until rendered and crisp. Remove to a paper towel-lined plate to cool, then dice.
2 In the same skillet, cook the meatballs in some of the bacon drippings until browned on all sides. Remove and set aside.
4
3 In the same skillet, cook mushrooms until browned. Add onion and sauté until soft.
6.
5. Stir in flour and cook, stirring constantly, for 1 minute.
Add a bit more garlic (if desired), then pour in a portion of the broth, scraping up any browned bits from the bottom of the skillet.
Add white wine, dijon mustard, thyme, and the remaining broth. Bring to a simmer.
7 Return the meatballs to the skillet and continue cooking until fully cooked through.
9
8. Stir in heavy cream and cook until warmed through.
10
Season to taste with additional salt and pepper.
11.
Garnish with fresh thyme before serving.
INGREDIENTS
8 oz lump crab meat
1 Tbsp melted butter
1 Tbsp minced garlic
⅓ C finely diced red onion
2 dozen button mushrooms, stems removed
½ tsp garlic salt
¾ C toasted breadcrumbs
1 C grated parmesan cheese
1 tsp Dijon mustard
¼ C Chardonnay
1 egg
3 Tbsp mayonnaise
1 Tbsp fresh parsley, chopped
Joseph Roberson Crab Stuffed Mushrooms
Joseph Roberson , General Manager of The Possum Trot in Oakwood , Illinois , has over 20 years of food service experience He’s excited to share one of his favorite appetizers with everyone
DIRECTIONS
1
Preheat oven to 375°F.
2. Beat the egg in a medium mixing bowl.
Line a 13x9-inch baking sheet with parchment paper and brush with melted butter.
3 Add the Chardonnay, mayonnaise, Dijon mustard, garlic salt, minced garlic, and diced red onion to the beaten egg. Mix until combined.
5.
4. Gently fold in the lump crab meat.
6 Stuff each mushroom cap with about 1 tablespoon of crab mixture.
8
Gradually add the breadcrumbs and ½ C of the Parmesan cheese a little at a time, mixing gently until the filling reaches a thick but scoopable consistency. You may need slightly more or less depending on moisture levels.
7. Place stuffed mushrooms onto the prepared baking sheet.
Sprinkle the tops with the remaining Parmesan cheese and chopped parsley.
10 Serve warm. 11
9. Bake for 8–12 minutes, or until mushrooms are tender and the filling is heated through and lightly golden.
2 medium tomatoes, chopped
½ C parmesan cheese, shredded
1 C sharp longhorn cheese, shredded
1 lb ground beef, cooked and drained
1 packet taco seasoning
½ C onion, diced
¼ C tomato juice
Pastry Ingredients
½ C butter, softened
4 oz cream cheese, softened
1¼ C all-purpose flour
Shirley Harlan Empanadas
Shirley Harlan a semi-retired hair designer has a lifelong love of cooking She enjoys hosting dinner parties and regularly delights her friends with homemade meals full of flavor and heart
2. In a separate bowl, combine butter, cream cheese, and flour to form a soft dough.
In a large bowl, mix together the filling: cooked ground beef, taco seasoning, tomatoes, onion, tomato juice, parmesan, and longhorn cheese.
3. Roll out the dough to desired thickness and cut into circles.
4 Place a spoonful of filling in the center of each dough circle.
5. Fold and seal the edges, pressing with a fork if desired.
6 Brush tops with egg wash.
8
7. Bake at 400°F for 20 minutes, or until golden brown.
INGREDIENTS
10 ripe avocados
2 tomatoes, diced
1½ sweet onions, finely diced
2 garlic cloves, finely diced (or more, to taste)
Fresh cilantro, 2–3 generous pinches, chopped
Salt and black pepper, to taste
Olive oil, a drizzle (for consistency)
Red pepper flakes or minced jalapeño, to taste
Jakob Dazey Holy Guacamole
Jakob Dazey owner of Dazey’s Hair Lab in Danville has been a professional barber for 10 years and a passionate home cook for even longer He loves combining food , travel and service
DIRECTIONS
1
Remove pits and skins from avocados, then mash in a large bowl to desired consistency.
2. Stir in chopped cilantro.
Add diced tomatoes, onions, and garlic to the mashed avocados.
3. Season with salt and pepper to taste.
4. Add a light drizzle of olive oil to achieve your preferred texture.
6.
5 Spice it up with red pepper flakes or jalapeño to your heat tolerance.
7
Mix thoroughly and serve immediately—or chill for 30 minutes for even better flavor.
Serving Suggestion:
Perfect with tortilla chips, tacos, or as a fresh topper for grilled meats.
1 (4.5 oz) can green chiles
8 oz cream cheese
8 oz sour cream
1 C shredded cheese (any blend works great)
1
7 pepper
Kristin Kinney Kristin’s
Bonfire Dip
Kristin Kinney is the Memories of the Heart Coordinator and quite possibly the busiest dog nanny in Vermilion County She’s known for her caring heart , quick wit , and endless energy
DIRECTIONS
Preheat oven to 400°F.
In a skillet, cook sausage over medium heat until browned.
2. Add chopped red bell pepper and green chiles. Cook for 2–3 minutes.
3 Stir in cream cheese, sour cream, and shredded cheese. Mix until fully combined and melted.
4. Pour mixture into a 9x9-inch baking dish.
5 Bake for 15–20 minutes, until hot and bubbly.
6. Serve warm with tortilla chips, crackers, or toasted bread.
INGREDIENTS
400 grams fresh or frozen cayenne peppers, cleaned and stems removed
30 grams fresh garlic, peeled
900 ml white vinegar
¼ tsp xanthan gum (optional)
Spices, optional (use your favorites or none for pure cayenne flavor)
Serving Suggestions: Perfect on eggs, tacos, burritos, jambalaya, fried chicken, or anything that needs a kick!
Matthew Arteaga
Mama Mary Cayenne Pepper Sauce
Chef Matt Arteaga an engineer by trade began making hot sauces five years ago using locally grown peppers His small-batch creations pack a punch and are available only when inspiration (and time) strikes
DIRECTIONS
1. Bring the vinegar to a boil in a large pot.
3
Prepare this recipe in a well-ventilated area— outdoors is ideal.
2 Add cayenne peppers, garlic, and any desired spices.
4
5
Cover and cook at a low boil for 20 minutes.
Transfer the mixture to a blender (use caution— it's hot). Use tongs for peppers and pour the remaining liquid.
6
Blend on medium for 30 seconds, then high for 1 minute.
8
7. Let the sauce rest for 10 minutes after blending.
9
If using xanthan gum, slowly add it while blending on high to prevent lumps.
Pour into clean, sterile bottles or jars.
Store at room temperature for up to 6 months, or longer if refrigerated. Shake before each use if separation occurs. 10
horseradish (or to taste)
1 fresh baguette, sliced Olive oil, for brushing
Nichole Lesko
Marinated Steak Creamed Horseradish Fresh Baguette
Nichole Lesko , owner and chef at Mimi’s Kitchen & Catering in Danville and Head Chef at College Fresh in Champaign-Urbana is passionate about the art of food and creating story-driven menus
DIRECTIONS
1 Prepare the Horseradish Cream: In a small bowl, mix sour cream and horseradish. Adjust to taste and refrigerate until ready to use.
Marinate the Steak: Marinate steak in garlic, herbs, and olive oil for at least 1 hour (or overnight for best flavor). Grill or pan-sear to desired doneness. Let rest, then slice thinly.
2. Toast the Baguette: Slice baguette into thin rounds and lightly brush with olive oil. Toast under broiler or in oven until edges are golden.
3 Assemble Crostini: Spread each toasted slice with a small dollop of horseradish cream. Top with a slice of steak.
5
4 Serve warm or at room temperature.
INGREDIENTS
1 large box Velveeta, cubed
1 large can chili, no beans
2 small cans diced green chilies
1 small can diced jalapeños
1 lb ground turkey or beef
1 bag Tostitos Scoops or chips of your choice
Ross Webb National Champion Cheese Dip
Ross Webb State Farm Insurance Agent is a proud community supporter and self-proclaimed man of the people He enjoys grilling, cooking, college football , and hitting the golf course whenever he can
DIRECTIONS
Brown the ground turkey or beef in a skillet; drain excess fat.
1 Cube Velveeta and melt in a microwave-safe bowl, heating in short intervals and stirring frequently to avoid burning.
2. In a large bowl or pot, combine the melted cheese, cooked meat, green chilies, jalapeños, and chili.
3. Stir until fully mixed, then transfer to a crockpot and keep on the warm setting for serving.
5.
4. Serve hot with chips.
INGREDIENTS
8 oz salmon filet (smoked or pan-seared)
8 oz cream cheese, softened
8 oz mayonnaise
1 tsp salt
½ tsp black pepper
2 Tbsp minced onions (green onions preferred)
½ tsp cayenne pepper (or more, to taste)
1 tsp garlic powder
Juice of ¼ lemon wedge (or ½ tsp bottled lemon juice)
Stephanie Lober Smoked Salmon Dip
Stephanie Lober , owner of The Local in Covington, Indiana , is passionate about food and creativity She grows and harvests ingredients herself , crafting unique flavor profiles for her restaurant and family
DIRECTIONS
1
Smoke the salmon at 275°F for 15 minutes, or pan-sear if preferred. Allow to cool.
2. Add salt, pepper, minced onions, cayenne, garlic powder, and lemon juice. Mix until well blended.
4
In a mixing bowl, combine cream cheese and mayonnaise.
3. Flake cooled salmon into small pieces using your hands.
5
Gently fold salmon into the cream cheese mixture using a spoon.
7.
6. Serve with crackers, croissants, or crostini. Garnish with microgreens, if desired.
Chill in the refrigerator until ready to serve.
INGREDIENTS
2–3 avocados, peeled and pitted
3 Roma tomatoes, chopped ½ white onion, chopped
1 garlic clove, minced Juice of 2 limes
Rob Witzel Super Guac
Rob , author of the Super Penguin book series , travels the country for book festivals and comic cons He’s a fan of simple, tasty recipes that fuel his adventures and storytelling
DIRECTIONS
Scoop avocado into a mixing bowl.
1 Add chopped tomatoes, onion, and garlic.
2. Mix on low until the texture resembles a thick paste.
3. Squeeze in the lime juice and mix again until well combined.
5
4. Chill in the refrigerator for 30 minutes before serving for best flavor.
G S
Ingredients
1 (15-oz) can black beans, rinsed and drained
1 (15-oz) can kidney beans, rinsed and drained
1 (15-oz) can pinto beans, drained
1 (15-oz) can whole kernel sweet corn, drained
1 (10-oz) can diced tomatoes with green chilies, undrained
1 (10-oz) can Hunts petite-diced tomatoes, drained
1 C onion, finely diced
1 C celery, finely diced
1 C green pepper, finely diced
For the Sauce
1 C vinegar
1 C sugar
½ C olive oil
2–3 Tbsp lime juice
LuAnn Grimm Texas Caviar
LuAnn Grimm works in the Oakwood 7/8 Library and serves as student council advisor A proud grandma and community volunteer , she's known for her award-winning spirit and her famous cupcakes and chip dip
DIRECTIONS
1 Stir in olive oil and lime juice.
In a small saucepan, bring vinegar and sugar to a boil. Remove from heat and let cool.
2. In a large bowl with a tight-sealing lid, combine all remaining ingredients.
4.
3 Pour cooled sauce over the mixture and stir well.
5 Serve chilled with Scoops tortilla chips.
Cover and refrigerate for at least 2 hours, preferably overnight.
6
Tips & Variations:
This recipe is highly adaptable—try adding blackeyed peas, avocado, chopped pimento, or using fresh or frozen veggies. Season to taste and make it your own!
BEVERAGES BEVERAGES CHAPTER2
INGREDIENTS
1½ oz rum
¾ oz blue curaçao liqueur
2 oz pineapple juice
¾ oz cream of coconut
Maraschino cherry, for garnish
Pineapple wedge, for garnish
Justin Bargo Blue Hawaiian
Justin Bargo, an employee of Watchfire Signs and Mayor of the Village of Catlin , is dedicated to his community and enjoys spending quality time with his family!
DIRECTIONS
Fill a shaker with ice. 1 Add rum, blue curaçao, pineapple juice, and cream of coconut. 2. Shake well until chilled.
3 Strain into a hurricane or highball glass filled with ice.
4. Garnish with a maraschino cherry and a pineapple wedge.
5 Serve and enjoy! 6.
INGREDIENTS
Fresh cherries (3–4 for muddling)
2 oz cherry-infused bourbon
1 bar spoon cherry jam
1 fresh orange slice (halved)
A few dashes orange bitters
Lemon-lime soda or soda water, to top Ice
Orange slice, for garnish
Jorge Lemont
Bourbon "Sconnie" Old Fashioned
Jorge Lemont , self-proclaimed music legend and culinary connoisseur , claims to have invented paella (unconfirmed) Rather than outshine the chefs , he’s teaming up with Peter Blackmon to serve something from behind the bar
DIRECTIONS
Fill a pint glass with ice
1 In a shaker, muddle 3–4 fresh cherries with a halved orange slice.
2. Add cherry jam, bourbon, a few dashes of orange bitters, and ice.
3 Shake well. 4. Strain into the prepared pint glass. 5 Top with lemon-lime soda or soda water. 6 Garnish with an orange slice. 7.
INGREDIENTS
1 oz vodka of choice
1 oz coffee liqueur
1 oz Mad Goat cold brew
½ oz simple syrup (optional, to taste)
Stevenson Harby Espresso Martini
Stevenson Harby, COUNTRY Financial Insurance Agent, is known for his air fryer finesse and expert cocktail mixing He brings flavor and fun to gatherings with friends and clients alike
DIRECTIONS
Combine all ingredients in a mixing glass. 1 Add ice and shake well.
2. Fine strain into a chilled martini glass.
4
3. Garnish with three coffee beans on top.
INGREDIENTS
Kentucky bourbon
Fresh mint, plus extra for garnish
Simple syrup
Crushed ice
Gent Juleps Gents Mint Juleps
The Gent Juleps are a local brother duo bringing the sweet , spirited tradition of the Kentucky Derby to life celebrating spring one minty magical sip at a time
DIRECTIONS
Prepare simple syrup by heating equal parts sugar and water until dissolved.
1 While syrup cools, steep a generous handful of fresh mint in it.
2. Once cooled to room temperature, strain out the mint and refrigerate the syrup until ready to use.
3. To serve, fill glasses with crushed ice.
5.
4 Pour bourbon over the ice and add mint syrup to taste.
6
Stir gently, adjust sweetness if needed, and garnish with fresh mint.
INGREDIENTS
¼ tsp fresh ground horseradish
1 shot vodka
⁄ tsp celery salt
⁄ tsp Old Bay seasoning
⁄ tsp fresh ground black pepper
⅛ tsp Pickapeppa sauce
⅛ tsp Tabasco sauce
Clamato tomato cocktail, to fill
1 lime wedge
Ice
Rick Rotramel
Ricky's Bloody's
Rick Rotramel retired Agency Manager for COUNTRY Financial , is a proud supporter of Danvilles dining scene and a devoted fan of his wife’s amazing cooking his alltime favorite cuisine
DIRECTIONS
Fill a 12-oz glass halfway with ice.
1 Add horseradish, vodka, celery salt, Old Bay seasoning, black pepper, Pickapeppa sauce, and Tabasco.
2. Fill the rest of the glass with Clamato tomato cocktail.
3. Squeeze in a lime wedge and drop it into the drink.
4 Stir well and enjoy.
5. Optional: Add more Tabasco for extra heat.
1
BREADS BREADS CHAPTER3
INGREDIENTS
Makes 3 loaves (approximately 20 oz each)
Bread Ingredients
6½–7 C Janie’s Mill sifted artisan bread flour, packed
5 tsp yeast
2 C whole milk
½ C butter (1 stick)
½ C local honey (such as Johnson’s Honey)
2 tsp Himalayan salt
2 pastured eggs, room temperature
Optional Cinnamon Swirl
¼ C unrefined brown sugar
1 Tbsp organic ground cinnamon
2 Tbsp melted butter
Storage Tips:
Eat within 5 days at room temperature
Refrigerate for up to 2 weeks
Freeze for up to 3 months
Candice Della Sala 'Daily' Bread
Candice Della Sala founder of Overflow Wellness LLC is a wife , mom of four , and caregiver Her passion for natural foods led to Grains of Grace , a wholesome , subscription-based baking service
DIRECTIONS
Bringeggstoroomtemperaturebyplacingthem inwarmwaterfor5–10minutes.
Inasmallsaucepanoverlowheat,warmthemilk, butter,honey,andsaltuntiljustmelted.Donot boil.
2. Inthebowlofastandmixer,combine5Cofflour andyeastusingthepaddleattachment. 3 Withmixeronlow,slowlypourinthewarmmilk mixtureandeggs.
Mixonmediumspeedfor1–2minutesuntil ingredientsareincorporated. 5. Lightlysprayalargebowlwithoilandsetaside.
Switchtothedoughhookattachmentandadd1 additionalcupofflour.Mixonlow,continuingto addmoreflour(upto1additionalcup)ifthe doughstickstothebowl.
Whendoughbeginstopullawayfromthesides, transferittoaflouredsurface. 8. Kneadfor2–3minutesuntilsoftandelastic.
Whilekneading,youareinvitedtopraythis blessingoverthedough:
“InthenameoftheFather,theSon,andthe HolySpirit,Iblessthisbreadandallwhoeat it;mayallwhoeatthisbreadreceive‘daily’ breadtosustainlifeandglowinghealthto theirbody.” a.
Doughisreadywhenagentlefingerprint 11
Candice Della Sala 'Daily'
Bread
DIRECTIONS
11. Dough is ready when a gentle fingerprint bounces back.
12. Place dough in the oiled bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
13. Lightly spray 3 loaf pans with oil.
14. Punch down the dough to release air, then turn out onto a floured surface.
15. Shape into a ball and divide into 3 equal portions.
16. Roll each portion into a rectangle (as wide as your loaf pan), then tightly roll into a loaf shape.
Optional Cinnamon Swirl:
Before rolling, brush the rectangle with melted butter, then sprinkle with cinnamon and sugar. Roll tightly into loaf shape. 1. Place loaves in prepared pans, cover, and let rise for 20 minutes. 2. Meanwhile, preheat oven to 350°F. 3.
Bake loaves for 30 minutes, rotating pans after 20 minutes for even browning. 4 Remove from oven and cool in pans for 10 minutes. 5. Transfer loaves to wire racks and let cool completely. 6. Once cooled, slice and serve—or store in an airtight bag. 7
Focaccia Ingredients
2 C warm water
2¼ tsp (or 1 packet)
active dry yeast
2 tsp honey
1½ tsp fine salt
3 Tbsp olive oil, plus more for drizzling
2½ C 00 flour or allpurpose flour
2–3 sprigs rosemary or other soft herbs, leaves stripped
2 tsp flaky salt
Onion Jam Ingredients
3 lb sweet onions, thinly sliced
3 Tbsp olive oil or avocado oil
¼ C balsamic vinegar
¼ C brown sugar
1 handful fresh thyme
Salt and pepper, to taste
Shelby Baker
Rosemary
Focaccia with Balsamic Onion Jam
Shelby Baker , founder of Sanguine Grocery, is a freelance writer and recipe developer who loves cooking with fresh , local ingredients When not in the kitchen , she’s likely gardening her next dish
DIRECTIONS
Focaccia Instructions
In a bowl, stir honey into warm water until dissolved. Add yeast and let bloom for 5–10 minutes until foamy.
1. In a large mixing bowl, whisk together flour and salt.
3
2. Add olive oil to the foamy yeast mixture, then pour into dry ingredients. Mix until a wet dough forms.
4
Cover the bowl and let dough rest for 10 minutes. Then perform a “stretch and fold” (pull dough up and fold over itself from each side).
5 After the third round, transfer dough to an oiled 8x10-inch pan. Cover and let rise again until doubled in size.
Cover and let rise for 45–60 minutes in a warm place. Repeat the stretch and fold once more.
6. Preheat oven to 375°F and position rack in the top third.
7. Once risen, drizzle dough generously with olive oil. Dimple the surface with your fingers and sprinkle with rosemary and flaky salt.
8 Bake for 45 minutes to 1 hour, until golden brown and it sounds hollow when tapped.
10.
9 Let cool for 30 minutes before slicing.
Shelby Baker
Rosemary Focaccia with Balsamic Onion Jam Continued
Jam Instructions
DIRECTIONS
Slice onions in half, peel, and thinly slice from root to tip.
1. In a heavy-bottomed pot or Dutch oven, heat oil over medium-low heat.
2. Add onions and thyme sprigs. Cook low and slow, stirring occasionally, for about 1 hour until deeply caramelized.
3 Remove thyme stems. Stir in brown sugar and balsamic vinegar. Simmer on low until thickened to jam consistency.
4. (Optional) Blend for a smoother texture using an immersion blender or food processor.
6
5 Let cool slightly before serving.
DESSERTS DESSERTS CHAPTER4
1 Tbsp vanilla extract
1 Tbsp ground cinnamon
2 Tbsp granulated sugar
1 Tbsp brown sugar
Pinch of salt
Filling Ingredients
4 oz cream cheese, softened
2 Tbsp powdered sugar
½ tsp vanilla extract
Cinnamon Sugar Coating
½ C granulated sugar
1 Tbsp ground cinnamon
Michael Remole A Toast to Churros
Michael Remole , a Licensed Clinical Professional Counselor , loves making Saturday morning breakfast with his sons , Jonah and Levi A true food lover , he enjoys experimenting to create delicious dishes
DIRECTIONS
Make the Filling:
In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Set
are the Coating: In a shallow dish or rectangular pan, mix cinnamon and sugar. Place next to the skillet for easy coating. Prepare the Batter: In a large bowl, whisk together eggs, milk, vanilla, cinnamon, granulated sugar, brown sugar, and salt.
3 Soak the Bread: Dip each slice of bread into the batter, letting it soak fully until saturated.
4 Cook the French Toast: Heat a flat skillet to 200°F.
1 Lightly coat with butter spray or olive oil.
3.
2. Cook bread slices for 3–4 minutes per side, or until golden and toasted to your preference.
4. To Serve: Plate the French toast slices.
Coat with Cinnamon Sugar: Immediately after cooking, coat both sides of each slice in the cinnamon sugar mixture.
1. Drizzle with syrup if desired. 2
3
Top or serve with a spoonful of the cream cheese mixture for dipping.
INGREDIENTS
Cake Ingredients
1 box yellow cake mix
1 C sour cream
¾ C vegetable oil
4 eggs
1 tsp vanilla extract
Cinnamon Sugar Filling
1 C brown sugar
2 tsp cinnamon
Vanilla Glaze
2 C powdered sugar
¼ C milk
1 tsp vanilla extract
Additional Honey, for drizzling
Pete Goodwin Bee's Knees Cake
Pete Goodwin
Financial Representative at COUNTRY
,
Financial , is an amateur chef who enjoys cooking and spending time with others especially when it supports a great cause and good conversation
DIRECTIONS
1
Preheat oven to 350°F and grease a 9x13-inch baking pan.
2. In a small bowl, mix together brown sugar and cinnamon.
In a large bowl, combine cake mix, sour cream, oil, eggs, and 1 tsp vanilla. Mix until combined, then beat on medium for 2 minutes.
3. Pour half of the cake batter into the prepared pan. Sprinkle with half of the brown sugar mixture.
5
4 Repeat with the remaining cake batter and brown sugar mixture.
Drizzle the top lightly with honey.
7
6. Bake for 38–42 minutes, or until a toothpick inserted in the center comes out clean.
8. Once the cake is done, poke holes all over the top and pour the glaze evenly over it.
While the cake bakes, whisk together powdered sugar, milk, and remaining 1 tsp vanilla to make the glaze.
9. Let cool for 30 minutes before serving. 10
INGREDIENTS
12 oz instant vanilla pudding mix
6 C cold 2% milk
32 oz whipped topping (such as Cool Whip)
10 C Oreo pieces
Kimberly Watson Cookies
and Cream/Oreo Fluff
Kimberly Watson , General Manager of Jocko’s in Danville , started as a hostess in 2008 and worked her way up A proud hometown girl, she’s passionate about food , leadership and honoring tradition
DIRECTIONS
In a large pan, slowly whisk pudding mix into cold milk until fully dissolved and smooth.
1 Gently stir in whipped topping—do not whisk.
2. Fold in Oreo pieces carefully to keep them intact.
4.
3 Cover and refrigerate for at least 30 minutes before serving.
INGREDIENTS
Vanilla Bean Cake Balls:
1 box vanilla cake mix
Eggs, oil, and water (as called for on box)
1–1½ C vanilla frosting
2 (24 oz) packages vanilla almond bark
1 vanilla bean (optional)
Lemon-Lime Cake Balls:
1 box white cake mix
Egg whites and oil (as called for on box)
½ C lemon juice
½ C lime juice (used in place of water called for on box)
1–1½ C lemon frosting
2 (24 oz) packages vanilla almond bark
Red Velvet Cake Balls:
1 box red velvet cake mix
Water, eggs, and oil (as called for on box)
1–1½ C cream cheese frosting
2 (24 oz) packages chocolate almond bark
Aaron Hird Cakeballs
Aaron Hird , Regional Superintendent of Schools , enjoys grilling, cooking, and baking but most of all , he enjoys eating and sharing good food with family and friends
DIRECTIONS
1 Line a large baking sheet with parchment paper.
3
Bake the cake according to the box instructions, using any substitutions noted (such as lemon and lime juice for water). Allow the cake to cool completely.
2. In a large mixing bowl, crumble the cake into fine crumbs.
4.
Add frosting to the cake crumbs, a little at a time, and mix until the consistency is moldable but not too wet. If using a vanilla bean, split it and scrape seeds directly into the mixture.
5.
Using an extra-small cookie scoop or your hands, scoop and roll dough into small balls.
6. Once the sheet is full, place it in the freezer for 20–30 minutes. Balls should be firm but not frozen solid.
Place the rolled cake balls onto the parchmentlined baking sheet.
7 While cake balls chill, melt one package of almond bark according to package instructions.
8 Remove cake balls from freezer. Insert a toothpick into each ball and dip into melted almond bark, covering completely.
9. Use the back of a teaspoon to help remove excess almond bark from the bottom.
11
10. Gently slide the dipped cake ball off the toothpick onto the parchment paper using a second toothpick.
Aaron Hird Cake Balls
DIRECTIONS
12. If desired, immediately sprinkle with sanding sugar, sprinkles, or decorative toppings before the coating sets.
13. Repeat dipping and decorating until all cake balls are covered.
14. Allow to dry completely before serving or packaging.
Notes:
Store finished cake balls in an airtight container. They can be kept at room temperature for 3–4 days, refrigerated for up to a week, or frozen for longer storage.
INGREDIENTS
1 stick butter
1 C water
Dash of salt
1 C all-purpose flour
4 eggs
1
Cassie Rhodes Cream Puffs
Cassie Rhodes , owner of The Slotted Spoon, is passionate about fresh , quality food that brings people together Outside the kitchen , she enjoys camping, crafting, and spending time with family
DIRECTIONS
Preheat oven to 400°F.
In a heavy saucepan over medium-high heat, combine butter, water, and salt. Bring to a boil, stirring until the butter is fully melted.
2. Reduce heat to low. Add flour all at once and stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
4
3. Transfer dough to a mixing bowl or stand mixer and let cool for 5 minutes.
5
Beat in eggs one at a time, mixing well after each addition until dough is smooth and glossy.
Grease a baking sheet. Drop dough into 12 mounds, making éclair, spacing about 5 inches apart.
7
6. Shape each mound into a 4-inch long by ½-inch high rectangle, rounding the sides slightly.
9
Bake at 400°F for 35 minutes, or until golden brown. 8. Remove from oven and cut a 1-inch slit in the side of each éclair.
10. Transfer to a wire rack and let cool completely.
Reduce oven temperature to 375°F and bake an additional 10 minutes to dry out the centers.
11
13.
12. Top with your favorite frosting, ganache, or a dusting of powdered sugar.
Once cooled, slice each éclair in half horizontally. Fill the bottom half with about 1 Tbsp of pudding or pastry cream, then replace the tops.
2⅔ C all-purpose flour
2½ tsp baking powder
1 tsp salt
1⅔ C sugar
1 (3.4-oz) box instant French vanilla pudding mix
1 C sugar-free French vanilla liquid coffee creamer
2 tsp pure vanilla extract
2 eggs
1 stick butter, melted
1 (10-oz) bag semi-sweet chocolate chips
Tyler Steinbaugh Lazy Day Cookie Bars 2.0
Tyler Steinbaugh discovered his love of cooking early helping his mom and grandma in the kitchen He especially enjoys designing and baking custom cakes for the special people in his life
DIRECTIONS
1
Preheat oven to 350°F and grease a 9x13-inch baking pan.
2. Press dough evenly into the prepared pan.
In a large bowl, mix all ingredients until a sticky dough forms.
3. Bake for 30–40 minutes, or until golden brown and set in the center.
5
4. Cool before cutting into bars.
INGREDIENTS
CupcakeIngredients
1⅛Call-purposeflour
½CDutchcocoapowder
½tspespressopowder
½tspkoshersalt
1tspbakingpowder
½tspbakingsoda
½Cunsaltedbutter,melted
1⅔Cgranulatedsugar
4largeeggs
1Cfull-fatsourcream
1tspvanillaextract
½Cminisemi-sweetchocolate chips
GanacheFillingIngredients
4ozBaker’sGermanchocolate, finelychopped
¼Chalfandhalf
2Tbspunsaltedbutter,softened
DarkChocolateButtercream Ingredients
12ozsemi-sweetchocolate, finelychopped
¼Cdarkchocolatecocoapowder
2Cunsaltedbutter,room temperature
¼Chalfandhalf
2tspvanillaextract
¼tspkoshersalt
2½Cconfectioners’sugar,sifted
Brandun Schweizer
Death by Chocolate Cupcake
State Representative Brandun Schweizer proudly serves District 104 When time allows , he enjoys cooking and creating meals from scratch a relaxing break from his work representing the community in Springfield
DIRECTIONS
Cupcake Instructions
Preheat oven to 350°F. Line a muffin tin with cupcake liners (makes about 18 cupcakes).
1. In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
2 In a large bowl, beat melted butter and sugar for 1 minute. Let stand 2 minutes, then beat again for 2 minutes until light in color.
3 Add eggs one at a time, beating after each. Add vanilla with the last egg.
4 Mix in ⅓ of the dry ingredients, then add ½ C sour cream. Repeat this step, ending with the final ⅓ of the dry ingredients. Mix until just combined.
5. Gently fold in chocolate chips. 6. Divide batter evenly into liners, filling each about ¾ full. 7
Bake 12–18 minutes or until a toothpick comes out with only a few moist crumbs. Let sit in the pan for 2 minutes before transferring to a wire rack to cool completely. 8.
Ganache Instructions
Using a double boiler, melt chocolate and half and half together until smooth. 1. Add butter and stir until glossy.
2 Let cool slightly before filling cupcakes. 3.
Brandun Schweizer
Death by Chocolate Cupcake
DIRECTIONS
Dark Chocolate Buttercream Instructions
Melt semi-sweet chocolate using a double boiler. Stir in salt and cocoa powder. Let cool.
In a large bowl, beat butter until creamy. Add half and half and beat until light and fluffy.
Add melted chocolate mixture and beat for 3 minutes until light and airy.
Mix in vanilla, then gradually add powdered sugar, ½ C at a time, beating and scraping the bowl after each addition.
Assembly Instructions
Once cupcakes are completely cool, cut a small center from each cupcake and spoon in 1 tsp of ganache.
Fill a piping bag with buttercream and frost each cupcake. Serve and enjoy!
INGREDIENTS
2⅓ C brown sugar
2½ C granulated sugar
1½ Tbsp salt
1 Tbsp baking soda
2 sticks butter (softened)
⅔ C shortening (such as Crisco)
16 oz crunchy peanut butter
3½ C all-purpose flour
4 eggs
Peanut granules, for garnish (optional)
David Schnelle Lunch Lady Peanut Butter Cookies
David Schnelle , Director of Engineering and Operations for the Danville Sanitary District , is a former Domino’s franchisee His culinary passions include pizza, old-school breads meats and desserts especially local favorites
DIRECTIONS
In a large bowl, cream together brown sugar, granulated sugar, butter, shortening, and peanut butter until smooth.
1 Add eggs one at a time, mixing well after each addition. Let the mixture rest for 5–10 minutes.
3.
2 Add flour, baking soda, and salt. Mix until fully combined.
Cover and refrigerate dough overnight.
4 When ready to bake, preheat oven to 350°F.
5. Roll dough into balls and place on a baking sheet. Press lightly and sprinkle with peanut granules if desired.
6 Bake for 8–11 minutes, or until edges are lightly golden and centers are set.
7. Allow cookies to cool, then store in an airtight container.
9
8. Best enjoyed 2–3 days after baking for ideal flavor and texture.
cocoa powder
2½ Tbsp light corn syrup
½ C bourbon
1 (12-oz) bag semi-sweet
chocolate chips
Pecan halves, for topping
Optional Coatings:
Powdered sugar
Cocoa powder
Crushed pecans
Other toppings of choice
Jason Whaling No Bake Bourbon Balls
DIRECTIONS
In a food processor, grind Nilla Wafers into a fine powder. Add powdered sugar and cocoa powder; pulse to combine. Transfer mixture to a large mixing bowl.
2 In a small bowl, stir together bourbon and corn syrup.
3. Pour wet mixture into dry ingredients and mix until well combined.
4 Use a 1-Tbsp scoop to form 1-inch balls. Roll smooth in your hands. Insert toothpicks and freeze until firm.
5. Melt chocolate chips using a double boiler. Dip each chilled bourbon ball into the melted chocolate. Return to freezer to set.
6. Remove toothpicks. Gently melt chocolate tops with a confectionary torch and press a pecan half on top. Add optional coatings if desired.
8.
7. Serve immediately, or store covered in the fridge for up to 5 days, or freeze for later.
Jason Whaling, Residential Mortgage Lender at Fisher National Bank , is an active community volunteer and proud dad of two He enjoys golfing, DIY projects, baking cookies and relaxing by the fire pit
INGREDIENTS
215 g butter
¾ C sunflower oil
360 g sugar
150 g brown sugar
575 g all-purpose flour
3 g baking powder
5 g baking soda
6 g salt
8 eggs
550 g pistachio powder
250 g chocolate chunks
Nutella, for filling (optional)
Emre Ozmen Pistachio Chocolate Cookies
Emre Ozmen , Director of Development at Earthrise Energy, has over a decade of experience in renewable energy Outside of work , he enjoys hiking, camping, exploring parks and cooking great meals
DIRECTIONS
1
Melt the butter and add the sunflower oil. Let the mixture cool.
2. Whisk in the eggs one at a time until fully incorporated.
4
In a large mixing bowl, combine the sugar, brown sugar, and pistachio powder.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5.
Gradually add the dry ingredients to the wet mixture, mixing gently until combined.
6
Pour in the cooled butter and oil mixture and mix until fully incorporated.
Fold in the chocolate chunks.
8
7. Cover the dough and let it rest for 45–60 minutes.
9. For regular cookies: 10
Preheat oven to 375°F.
Scoop dough into balls and place on a parchment-lined baking sheet. a. For filled cookies: 11
Form a dough ball, create an indent like a small bowl, place a spoonful of Nutella inside, and gently close the dough around it, sealing completely. a Bake for 12–15 minutes, depending on your desired texture (shorter for soft centers, longer for crisp edges).
13.
12. Allow to cool slightly before serving.
INGREDIENTS
Popped popcorn
Sugar
Corn syrup
Butter (pasteurized cream)
Salt
Vanilla extract
Corn starch
Baking soda (sodium bicarbonate)
Glucose syrup
Almond bark
Optional mix-ins:
Cookies, sprinkles, nuts, chocolate
Contains: Milk, soy, wheat
LaRisha Exum Popcorn
LaRisha “RiRi” owner of RiPoppedIt in Champaign crafts bold , bougie popcorn in flavors from sweet to savory Her handmade treats add the perfect POP to events across Central Illinois
DIRECTIONS
Pop your popcorn and set aside.
1 Prepare your flavoring mixture, combining sugar, corn syrup, butter, salt, vanilla extract, corn starch, and baking soda. Mix until smooth.
2. Coat the popcorn evenly with the flavoring mixture.
3. Spread the coated popcorn on a baking sheet and bake at 250°F for about 30 minutes, until set and crisp.
4 Let cool completely.
5 Once cooled, add optional goodies like cookies, sprinkles, nuts, or melted almond bark.
7.
6 Package and enjoy, or gift to someone sweet!
INGREDIENTS
Pie Crust Ingredients
1¼ C unbleached allpurpose flour
½ tsp salt
1 Tbsp sugar
3 Tbsp vegetable shortening, chilled
4 Tbsp unsalted butter, cold and cut into ¼-inch pieces
4–5 Tbsp ice water
Filling Ingredients
1 prebaked pie crust
3 Tbsp unsalted butter
¾ C packed dark brown sugar
½ tsp salt
2 large eggs
½ C light corn syrup
1 tsp vanilla extract
1 C pecans (4 oz), toasted and chopped
2 Tbsp bourbon
⅓ C white chocolate chips
⅓ C semisweet chocolate chips
⅓ C milk chocolate chips
Tom Chamberlain Triple Chocolate Bourbon Pecan Pie
Tom Chamberlain President of Iroquois Federal is a longtime food and cooking enthusiast who enjoys experimenting in the kitchen and sharing great meals with family and friends
DIRECTIONS
Crust Instructions (if baking from scratch)
1. Add shortening and pulse until the texture resembles coarse sand (about 10 seconds).
In a food processor, pulse flour, salt, and sugar.
2. Scatter butter over mixture and pulse about 10 more times until mixture is pale yellow with small butter bits.
3. Transfer mixture to a bowl and sprinkle with 4 Tbsp of ice water. Gently fold with a spatula until the dough holds together, adding 1 more Tbsp of water if needed.
4 Flatten into a 4-inch disk, wrap, and refrigerate at least 1 hour (or up to 2 days).
6
5. Let dough stand at room temperature until malleable. Roll out and place into pie plate.
7. Line the shell with doubled foil and fill with pie weights.
Refrigerate 40 minutes, then freeze 20 minutes.
8 Bake at 375°F for 25–30 minutes until dry, light in color.
10
9. Remove weights and foil; bake 5 more minutes until light golden brown.
Pie Instructions
Preheat oven to 375°F.
1 Place pecans on a shallow baking pan and toast while oven preheats. Remove once fragrant, before the oven reaches full temperature.
3.
2. Bake the pie crust until lightly browned. Then reduce oven temperature to 275°F.
Tom Chamberlain
Triple Chocolate Bourbon Pecan Pie
Prepare the Filling:
DIRECTIONS
1. Stir in brown sugar and salt until combined.
In a heatproof glass bowl set over a skillet of simmering water (a DIY double boiler), melt the butter.
2 Beat in eggs, then mix in corn syrup and vanilla.
3.
4.
Return to heat and stir constantly until the mixture is shiny and hot to the touch (about 130°F).
5
Remove from heat and stir in pecans and bourbon.
Pour filling into the prebaked pie crust.
7
6. Sprinkle chocolate chips evenly over the filling and gently press them in with the back of a spoon.
8. Let cool before slicing and serving. 9
Bake at 275°F for 55–65 minutes, or until the filling is set and jiggles slightly like gelatin.
INGREDIENTS
6 large egg yolks
⅔ C granulated sugar
¼ tsp salt
24 oz cold mascarpone cheese
1 Tbsp pure vanilla extract
1½ C cold whipping cream
2 C cold espresso
40–45 ladyfinger cookies
¼ C unsweetened cocoa powder
(Optional: Add Kahlua to espresso if desired)
Emily Stone Tiramisu
Emily Stone Program Coordinator at Vermilion Housing Authority, attended culinary school after high school Though no longer in food service , she still loves creating recipes and sharing meals with loved ones
DIRECTIONS
In a large heatproof bowl, combine egg yolks, granulated sugar, and salt.
1 Set the bowl over a saucepan of simmering water, whisking constantly to prevent the eggs from scrambling.
2. Continue whisking for 10–13 minutes, or until the mixture thickens, becomes pale, and reaches 165–170°F. Remove from heat and let cool for 5–10 minutes.
3. Whisk in mascarpone cheese and vanilla extract until smooth and fully combined, being careful not to overmix.
4 In a separate cold mixing bowl with clean beaters, beat the whipping cream to mediumstiff peaks.
5. Gently fold half of the whipped cream into the mascarpone mixture, then fold in the remaining half until smooth. Set aside.
6. In a shallow dish, combine cold espresso (and Kahlua, if using).
7. Dip each ladyfinger briefly into the espresso mixture and arrange half in a single layer in a 9x13-inch baking dish.
8 Spread half of the mascarpone mixture evenly over the ladyfingers.
9 Add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.
10. Dust the top with unsweetened cocoa powder.
12.
11. Cover with plastic wrap and refrigerate for at least 8 hours or overnight before serving.
INGREDIENTS
Wafer Crust Ingredients
2⅔ C vanilla wafer cookie crumbs
1 Tbsp sugar
1½ tsp vanilla extract
4 Tbsp butter, melted and slightly cooled
Cheesecake Ingredients
16 oz cream cheese, softened
1 C sour cream
2 Tbsp corn starch
1 C sugar
2 Tbsp butter, softened
½ tsp vanilla extract Seeds from 1 vanilla bean pod
Mike Marron
White Velvet New York Cheesecake
Mike , President and CEO of Vermilion Advantage, has limited kitchen skills but makes a mean cheesecake , despite the mess His wife Brandy prefers he stay out of the kitchen unless it ’ s for a great cause
DIRECTIONS
Wafer Instructions
1.
Preheat oven to 350°F.
2. Press the mixture into a cake pan or square baking dish.
In a bowl, mix cookie crumbs, sugar, vanilla extract, and melted butter until combined.
3. Bake for 12–15 minutes, or until lightly golden. Remove and let cool.
4 Cheesecake Ingredients
1
Reduce oven temperature to 350°F if not already set.
2. Add butter, vanilla extract, and vanilla bean seeds. Mix until fully incorporated.
In a large bowl, mix cream cheese, sour cream, corn starch, and sugar until smooth and sugar is dissolved.
3. Pour over the cooled crust and bake for 30–35 minutes. 4
Cool completely before serving the cake. 5.
MEATS MEATS CHAPTER5
INGREDIENTS
4 C chicken, cooked and cubed
2 C celery, thinly chopped
½ C green onions, chopped
1 (8-oz) can water chestnuts, sliced
2 C cheddar cheese, shredded
1 C mayonnaise
1 large can French fried onion rings, divided
Jim Anderson Baked Chicken Salad
Jim Anderson retired banker and co-chair of Balloons Over Vermilion NFP , is a dedicated community advocate who supports local initiatives and brings people together through service and celebration
DIRECTIONS
Preheat oven to 350°F.
1 In a large bowl, mix together the chicken, celery, green onions, water chestnuts, cheddar cheese, mayonnaise, and half of the French fried onion rings.
3.
2. Spread the mixture into a 9x13-inch baking dish.
Top evenly with the remaining onion rings. 4 Bake for 25 minutes, or until heated through and bubbly. 5.
INGREDIENTS
Chicken Marsala:
2–3 boneless, skinless chicken breasts
(tenderloins removed, butterflied, and halved)
½ C all-purpose flour, for dredging
2 Tbsp olive oil, divided
3 Tbsp unsalted butter, divided
8 oz mushrooms, sliced
1 shallot, finely chopped
2 cloves garlic, minced
1 tsp fresh thyme (or ½ tsp dried)
¾ C Marsala wine
¾ C chicken broth
½ C heavy cream
Salt and pepper, to taste
Chopped parsley, for garnish
Italian seasoning, to taste
Jonathan Mason Chicken Marsala and Risotto
Jonathan Mason has been cooking professionally for 13 years A two-time culinary graduate with experience in healthcare food service he’s excited to showcase his skills and passion for great cooking
DIRECTIONS
For the Chicken Marsala: Pat chicken dry and season both sides with salt, pepper, and Italian seasoning.
1. Dredge chicken in flour, shaking off excess.
2 In a large skillet over medium-high heat, heat 1 Tbsp oil and 1 Tbsp butter. Cook half of the chicken until golden, 2–3 minutes per side. Transfer to a plate. Repeat with remaining chicken and oil.
3 In the same skillet, add 1 Tbsp oil and cook mushrooms until softened (about 5 minutes). Add shallot, remaining oil, and ½ tsp salt. Cook 2 minutes, then stir in garlic and thyme.
4 Pour in Marsala wine and scrape up browned bits; reduce by half (4–5 minutes). Add broth and cream. Simmer until sauce thickens, about 15 minutes.
6
5 Stir in remaining 2 Tbsp butter. Return chicken to skillet and spoon sauce over it until warmed through. Garnish with parsley.
Jonathan Mason Chicken Marsala and Risotto Continued
INGREDIENTS
Mushroom Risotto:
1 Tbsp olive oil
1 Tbsp butter
1 small onion, finely diced
1½ C arborio rice
½ C Marsala wine
4 C chicken broth, warmed
½ C heavy cream
½ C parmesan cheese, grated
1 C mushrooms, finely chopped and sautéed
Salt and pepper, to taste
Optional: sprinkle of panko breadcrumbs for texture
DIRECTIONS
For the Mushroom Risotto:
1. Add arborio rice and stir for 1–2 minutes to toast.
In a saucepan, heat olive oil and butter over medium heat. Sauté onion until translucent.
2 Pour in Marsala wine and stir until absorbed.
3
4
Gradually add warm chicken broth, ½ cup at a time, stirring until absorbed before adding more.
5
After all broth is absorbed and rice is tender (about 18–20 minutes), stir in cream, Parmesan, and sautéed mushrooms.
6.
Season with salt and pepper to taste. Top with toasted panko breadcrumbs if desired.
INGREDIENTS
1 small box linguine
2 Tbsp butter, divided
2 lb Gulf shrimp, peeled and deveined
1 lb chicken tenderloins
½ C red pesto
1 C shredded parmesan
2 Tbsp chopped garlic
6 peppadew peppers, roughly chopped
20 cracks black pepper
3 Tbsp Cajun spice, divided Salt, to taste
¼ C Italian breadcrumbs
1 lemon, quartered and deseeded
Patrick Halloran Balok's Cajun Pasta
Patrick Halloran , Executive Director of the Wheeler Foundation , fell in love with Cajun and Creole cuisine while living in New Orleans He now shares that passion and the kitchen with his daughters, Cameron and Evangeline
DIRECTIONS
1 While pasta cooks, melt 1 Tbsp butter in a medium skillet over medium heat. Add shrimp and sauté until opaque and curled. Set aside.
Bring 5 C salted water to a boil in a medium pot. Add linguine and cook until al dente.
2. Pat chicken tenderloins dry. Season with a pinch of salt and 1 Tbsp Cajun spice. In a large skillet, melt remaining 1 Tbsp butter and cook chicken until browned.
3. Remove chicken from skillet, chop into bitesized pieces, then return to the skillet. Add garlic and sauté until fragrant. Add cooked shrimp to the skillet.
5
4 Drain linguine and add to the skillet with chicken and shrimp. Mix to combine.
7.
6. Turn off heat. Add breadcrumbs and parmesan; stir until distributed.
8
9
Stir in red pesto, remaining 2 Tbsp Cajun spice, black pepper, and chopped peppadew peppers until evenly coated.
Squeeze fresh lemon juice over the dish before serving.
Enjoy with your favorite drink!
INGREDIENTS
1 lb bacon
1 lb ground beef
1 lb elbow macaroni
2 cans diced tomatoes
3 cans condensed tomato soup
1½ cans water (use soup can to measure)
1 yellow onion, diced
3 garlic cloves, minced
Andy Price Goulash
Andy Price , Area Manager for Aqua Illinois’ East Central Division , loves experimenting with new recipes he finds online He’s known for his adventurous cooking and for leaving no clean dish behind
DIRECTIONS
1
Cook macaroni according to package directions. Drain and set aside.
In a large skillet or Dutch oven, cook bacon until crispy. Remove and crumble; set aside.
2. In the same pan, brown ground beef with diced onion and minced garlic until beef is fully cooked and onions are translucent.
3. Add diced tomatoes, tomato soup, water, cooked macaroni, and crumbled bacon to the beef mixture. Stir well to combine.
4 Simmer on low heat for 15–20 minutes, stirring occasionally, until heated through and flavors meld.
5 Serve hot and enjoy!
INGREDIENTS
4–5 lb boneless, skinless chicken breasts
2–3 Tbsp lemon juice
Garlic salt, to taste
2 (10.5-oz) cans cream of celery soup
2 (8-oz) containers heavy whipping cream
2 C medium cheddar cheese, shredded
Doug Ahrens Momma’s Delightful Chicken
Doug Ahrens , Executive Director at Danville Sanitary District , is an amateur chef who loves sampling while cooking He enjoys sharing meals with others and supporting worthy causes through food and fellowship
DIRECTIONS
Preheat oven to 375°F 1 Place chicken breasts in a glass baking dish.
2. Drizzle with lemon juice and sprinkle with garlic salt.
3. In a bowl, mix cream of celery soup and heavy whipping cream until combined. Pour over the chicken.
4. Sprinkle cheddar cheese evenly over the top. 5 Cover the dish with foil and bake for 60–75 minutes, removing foil during the last 15 minutes to allow cheese to brown.
7.
6. Let rest for 10 minutes before serving.
INGREDIENTS
1½ lb ground beef
1 bell pepper, chopped
1 onion, chopped
Garlic salt and seasoning salt, to taste
8 slices provolone cheese
4 large eggs
¼ C heavy whipping cream
2 Tbsp Worcestershire sauce
Hoagie rolls, toasted
Larry Baughn Midwest Philly Cheesesteak
Larry Baughn longtime WHPO Radio morning show host and General Manager of The Legion Bar in Hoopeston, is a former Vermilion County Board Chairman and a familiar voice and face in the community
DIRECTIONS
1
2.
Preheat oven to 375°F
Brown the ground beef in a skillet; drain excess fat.
Add chopped bell pepper, onion, garlic salt, and seasoning salt. Cook until vegetables are softened.
4
3 In a separate bowl, whisk together eggs, heavy whipping cream, and Worcestershire sauce.
5.
Spread the meat mixture evenly in a baking dish.
6
Top with provolone slices, then pour the egg mixture over everything.
7.
Bake until cheese is melted and the casserole is set.
8.
Mix gently and serve warm on toasted hoagie rolls.
INGREDIENTS
Whole packer brisket (point and flat), prime grade
Coarse salt
Black pepper
Garlic salt (optional)
Hardwood for smoking (oak with cherry recommended)
Slider brioche buns
Optional toppings and barbecue sauce
Mike Patton Norah’s Smokehouse Chopped Brisket Slider
Mike Patton and his wife , Kasara , own Norah’s Smokehouse , a mobile kitchen serving Danville They dish out soulful favorites and enjoy raising their kids kayaking nature walks , and traveling
DIRECTIONS
Select the Brisket 1. Choose a whole packer brisket with good marbling. Plan for about ½ pound of brisket per person.
a.
Trim excess fat, but don’t stress about perfection— just clean it up a bit for even cooking.
3
2 Season generously coat the brisket with coarse salt, black pepper, and garlic salt if desired. Let it sit while you prepare the smoker.
4. Wrap the brisket in foil to retain moisture and encourage a rich bark. The meat will continue to cook and reach about 205°F during the resting period.
6
Smoke the brisket at 245°F using hardwood (oak with a touch of cherry wood is ideal) until the internal temperature reaches 193°F.
5 Rest the brisket for several hours to lock in the juices. You can:
Place in a warmer set to 155°F for 6 hours a Wrap in a towel and store in a cooler b. Keep in an oven set to 160°F c.
Chop and Sauce 7. Chop brisket into bite-sized pieces. Reserve and pour the juices back over the top for maximum flavor and moisture.
a
b
Assemble the Sliders. Add 2–3 oz of brisket to each slider bun. Top with your favorite BBQ sauce, pickles, slaw, or anything you love. Serve warm and savor every bite.
INGREDIENTS
5 C ketchup
1 C tarragon vinegar
1 C brown sugar
1 C white sugar
5 tsp Worcestershire sauce
1½ tsp chili powder
1 tsp garlic powder
1½ tsp red pepper sauce
1 medium onion, chopped and sautéed in olive oil
½ C water
Con Bateman Smoked Chicken Sliders with Tina's Barbecue Sauce
Con Bateman , President of Faulstich Printing, is proud to support the important work of United Way and its partner agencies helping strengthen the community through service and collaboration
DIRECTIONS
In a large saucepan, combine all ingredients. 1 Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes.
3
2. Mix sauce with cooked chicken and serve on slider buns.
1 C dark brown sugar
½ C paprika
2½ Tbsp coarse black pepper
2 Tbsp kosher salt
1½ Tbsp garlic powder
1½ Tbsp onion powder
1½ tsp chili powder
1 tsp cayenne pepper
Aaron Immke Smoked Pork Loin Sandwich
Aaron
enjoys cooking, grilling, and smoking signature dishes always aiming to bring great flavor and good times to family and friends
DIRECTIONS
In a small bowl, combine all dry ingredients, breaking up any brown sugar clumps until fully mixed.
10 liquid)
2 Place the seasoned pork in an aluminum tray and pour about 1 inch of Redd’s Apple Ale (or apple juice) into the bottom of the tray.
Coat the entire pork loin—top, bottom, sides, and ends—with the seasoning mixture.
3. Set your smoker to 200–225°F.
4.
5 Cook until the internal temperature reaches 140°F.
Smoke the pork loin for 2–4 hours (roughly 30 minutes per pound), turning the loin every 30–45 minutes.
6. Remove from the smoker and let the pork rest. Save the juices from the tray.
8
7. Once cooled, refrigerate the pork loin until ready to slice.
Using a meat slicer, cut into ⅛-inch thick slices. 9. Place sliced pork into a crock pot with the saved juices and warm through before serving.
Immke , a Financial Advisor with Edward Jones in Danville , IL ,
From family farms to first homes, Longview Bank helps you From family farms to first homes, Longview Bank helps you grow what matters with hometown service and real grow what matters—with hometown service and real rrelationships. elationships.
www.longviewbank.com www.longviewbank.com
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SSALADS ALADS CHAPTER6
INGREDIENTS
6 (15.25-oz) cans corn, drained
4 Tbsp butter
Kosher salt, to taste
6 Tbsp mayonnaise
2–4 Tbsp lime juice
2 tsp chili powder
Cotija cheese, crumbled, to taste
Cilantro, roughly chopped, to taste
Tajín, to taste
Pat O'Shaughnessy Mexican Street Corn Salad/Dip
Pat O’Shaughnessy retired small business owner and proud grandpa, is a dedicated community supporter He co-chairs Balloons Over Vermilion and formerly led Vermilion County Title with a heart for service
DIRECTIONS
1 After each batch, remove corn from the pan and toss with a portion of the butter. Season with salt to taste.
3
Heat a large pan over high heat. Working in batches if needed, sear or char the drained corn. Each batch should take about 5–8 minutes, or until the corn is lightly browned.
2. As batches are completed, transfer corn to a large mixing bowl.
4 Add chili powder and mix well.
6.
Once all the corn is cooked, stir in the mayonnaise and lime juice until evenly coated.
5. Sprinkle with cotija cheese, Tajín, and chopped cilantro.
7.
Serve warm, at room temperature, or chilled. Enjoy as a side salad or with chips as a dip.
32 oz real mayonnaise
2 (7.76-oz) cans La Costeña chipotle sauce
1 packet taco seasoning
1 (16-oz) box pasta, cooked, rinsed in cold water, and drained
4 C cooked chicken, cooled and finely diced (breast or thighs)
1 C diced onion
1 C diced tomato
1 C diced green pepper
1 (15-oz) can whole kernel corn, rinsed
1 (15-oz) can black beans, rinsed
2 C shredded Mexican blend cheese
Mark Woods Southwest Chicken & Pasta Salad
Mark has taught developmentally disabled adults at Crosspoint Human Services for over 40 years With a Food Manager’s License , he shares his love of cooking through teaching events and community meals
DIRECTIONS
In a large mixing bowl, combine mayonnaise, chipotle sauce, and taco seasoning. Mix well.
1 Cook pasta according to package instructions. Rinse in cold water and drain thoroughly.
2. Cook and cool chicken, then dice finely. Grilled chicken is recommended for added flavor.
3. Add the pasta, chicken, and all remaining ingredients to the sauce mixture.
4 Mix thoroughly until evenly combined.
6
5. Cover and refrigerate for several hours before serving.
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SSOUPS OUPS CHAPTER7
INGREDIENTS
2 lb ground beef
1 onion, chopped
2 packets McCormick
Chili Seasoning Mix (original)
1 (30.5-oz) can Brooks
Chili Hot Beans
1 (15.5-oz) can kidney beans
1 (26-oz) can tomato soup
David Nicholson Chili
David Nicholson retired from thyssenkrupp Forging is an avid home chef , devoted family man , and proud papa to four He loves cooking meals that bring everyone together around the table
DIRECTIONS
Brown ground beef in a large pot; drain. 1 Sauté onion and add to beef. 2. Stir in seasoning mix, beans, and tomato soup. 3. Bring to a boil, stirring frequently. 4 Reduce heat and simmer for at least 30 minutes. 5.
INGREDIENTS
1 lb shrimp, peeled, deveined, and tails removed
1 lb crabmeat
1 lb crawfish tail meat
¼ lb (1 stick) butter
3 Tbsp flour
2 onions, diced
1 celery stalk, diced
1 bell pepper (½ red, ½ green preferred), diced
3 cloves garlic, minced (or 3 Tbsp pre-minced)
3 C water
2 Tbsp Worcestershire sauce
Tony Chachere’s Creole seasoning, to taste
3–4 C cooked rice
(prepared according to package instructions)
Optional: chopped green onions and fresh parsley for garnish
Jeff SaylorCreole’ Stew
Jeff Saylor works in Human Resources at Ray O’Herron and is proud to support community events and local causes He values connection , service , and being part of something that brings people together
DIRECTIONS
1 Add onions, celery, peppers, and garlic. Cook for about 7 minutes, stirring occasionally, until vegetables are softened.
In a large pot, melt butter over medium heat. Stir in flour and cook, stirring constantly, until lightly browned.
2 Add water, Worcestershire sauce, and Creole seasoning. Stir to combine.
3 Bring mixture to a boil, then reduce heat and simmer for 20–30 minutes, stirring occasionally to prevent sticking.
4. Add shrimp, crawfish, and crab. Reduce heat to the lowest setting and cook for 10 minutes, stirring gently.
5. Remove from heat and let stew rest for 10 minutes before serving.
7
6. Spoon over cooked rice and garnish with chopped green onions and parsley, if desired.
Jeff Saylor Cajun Lasagna
INGREDIENTS
20–24 lasagna noodles, cooked and drained
2 (14.5 oz) cans diced tomatoes with green chiles, drained
2 lbs crawfish tail meat, thawed, rinsed, and drained
1 lb andouille sausage, sliced (or turkey kielbasa sautéed with Creole seasoning)
2 (16 oz) jars Alfredo sauce
4 C shredded mozzarella cheese
1 C Parmesan cheese (shredded preferred, grated ok)
Tony Chachere’s Creole seasoning, to taste
2 Tbsp fresh parsley, chopped (optional)
1
2
3.
4.
5
DIRECTIONS
Preheat oven to 350°F.
Lightly grease a large baking dish. Prepare your ingredients for four layers.
Begin by spreading ½ can of diced tomatoes with green chiles on the bottom of the dish.
Layer noodles over tomatoes, slightly overlapping to cover the base.
Add ¼ of the andouille sausage, crawfish, Alfredo sauce, mozzarella, and Parmesan on top.
6
Sprinkle Creole seasoning over the Alfredo sauce to taste.
7.
Repeat the layering process three more times, reserving parsley for the top.
8
After the final layer, sprinkle chopped parsley over the top.
9.
Cover dish with aluminum foil and bake for 30 minutes, or until hot and bubbly in the center.
Uncover and bake an additional 15–20 minutes, until the cheese is melted and golden. 10 Let rest for 15 minutes before slicing and serving. 11
1 medium onion, diced into ½-inch pieces
1 Tbsp minced garlic (or more, to taste)
1 bell pepper, diced into 1inch pieces (any color, or more to taste)
1 (15-oz) can dark red kidney beans, drained
1 (15-oz) can light red kidney beans, drained
½–¾ dark chocolate bar (70% cocoa or higher), broken into pieces
½ C brown sugar (or to taste)
24 oz tomato juice (or more for desired consistency)
1 (14.5-oz) can roasted garlic diced tomatoes
Seasoning Mix
1 Tbsp chili powder
1 tsp cumin
1 tsp salt
½ tsp onion powder
½ tsp black pepper
¼ tsp garlic powder
¼ tsp cayenne pepper
Rickey Williams Chocolate Chili
Mayor Williams enjoys cooking with fresh ingredients from the Danville Farmer’s Market and sharing his creations online His favorite dish? Surprisingly, chocolate chili thanks to his mom ’ s once-suspicious but now-beloved recipe
DIRECTIONS
In a small bowl, combine all seasoning ingredients and set aside. In a large pot, brown the steak until nearly done.
4
3. Stir in the tomato juice, diced tomatoes, and both kinds of beans. Bring to a boil.
5
Add onions, bell pepper, garlic, and seasoning mix. Sauté until veggies are mostly cooked but still firm.
Add chocolate pieces and stir until fully melted.
6. Serve hot and enjoy! 7
Reduce heat, cover, and simmer for about 30 minutes.
PPROGRESS ROGRESS
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VEGETABLES VEGETABLES CHAPTER7
INGREDIENTS
Canned baked beans (2–3 large cans, depending on batch size)
1 lb bacon, chopped
1 onion, diced
1 green bell pepper, diced
½ C ketchup (or to taste)
½ C your favorite BBQ sauce (or to taste)
½ C brown sugar (adjust to desired sweetness)
Salt and pepper, to taste
Chris Showalter
Chris’s Baked Beans
Chris Showalter , Maintenance Supervisor at Bunge Milling in Danville , enjoys grilling and smoking a variety of meats and vegetables, bringing bold flavors to the table for family and friends
DIRECTIONS
1 In the bacon drippings, sauté onion and green pepper until soft.
In a skillet, cook bacon over medium heat until crisp. Remove and set aside.
2. In a slow cooker, combine baked beans, cooked bacon, sautéed vegetables, ketchup, BBQ sauce, and brown sugar. Stir well to combine.
3. Season with salt and pepper to taste.
4 Cook on low for at least 12 hours, stirring occasionally.
6
5. Serve hot and enjoy!
INGREDIENTS
2 lb yellow potatoes, diced
½ stick butter
1 Tbsp flour
1 C milk
½ C sour cream
½ Tbsp onion powder
½ Tbsp garlic powder
1 tsp liquid smoke
1 tsp salt
A few pinches black pepper
¼ C parmesan cheese
2 C shredded cheese
2 C French fried onions
Jake Lazzell Cheesy Potatoes
Jake Lazzell Senior Controller with Ironclad Consulting Services , always has a plan except in the kitchen Thats where he ditches recipes and whips up delicious meals for his family on the fly
DIRECTIONS
1
Preheat oven to 375°F.
2. While potatoes boil, melt butter in a pot over medium heat.
4.
Boil diced potatoes for 10–15 minutes, or until almost tender.
3 Add flour to the butter and whisk to form a roux.
6
5 Add shredded cheese and parmesan, stirring until fully melted and smooth.
Stir in milk, sour cream, liquid smoke, onion powder, garlic powder, salt, and pepper. Cook for 5 minutes, stirring frequently.
7. Pour cheese sauce over the potatoes and stir until evenly combined.
9
Drain boiled potatoes and transfer to a baking dish.
8. Cover the dish with aluminum foil and bake for 30 minutes.
10. Serve hot. 11
Remove foil, top with French fried onions, and return to oven for an additional 10 minutes.
INGREDIENTS
6 medium russet potatoes, unpeeled
8 medium yellow potatoes, unpeeled
8 medium red potatoes, unpeeled
½–1 C heavy cream
¼–½ C vegetable or chicken stock
1–2 sticks salted butter
Salt, to taste
Black pepper, to taste
Bacon crumbles, to taste
Shredded sharp cheese, to taste
Shannon Smith Company Potatoes
Shannon is the Membership Coordinator for the Danville Family YMCA , loves making and eating comfort food She treats recipes as flexible guides and lets spices lead the way one good sniff at a time
DIRECTIONS
1 Fill a 7-quart cast iron enamel pot with cut potatoes, leaving ½ inch of space at the top.
3.
Wash and cut the potatoes into evenly sized pieces. Do not peel. The smaller the pieces, the faster they cook.
2 Cover the potatoes with cold water and bring to a rolling boil on the stovetop.
4
Boil until the potatoes can be smashed easily against the side of the pot with a spoon.
5
Drain the potatoes and return them to the pot.
7.
6 Slowly add heavy cream until the desired consistency is reached.
8.
9
Cut the butter into pieces and add it to the warm potatoes. Let it melt completely.
Use a stick blender to blend the potatoes until smooth.
Add stock gradually to thin out the potatoes, if needed.
11.
10. Stir in bacon crumbles and shredded sharp cheese to taste.
Season with salt and black pepper to taste, remembering that the butter and stock already contain salt.
INGREDIENTS
5 lbs red potatoes, scrubbed and diced (peeled if preferred)
12 hard-boiled eggs, peeled
1 medium red onion, diced
1 C sweet relish
2 C mayonnaise
1 Tbsp yellow mustard
2 tsp salt
1 tsp black pepper
3 Tbsp granulated sugar
Robert Sloan Potato Salad
Robert Sloan owner of Anker Florist and manager at Jockos Restaurant , grew up cooking with his grandma He now enjoys crafting hearty Italian and American dishes and sharing them with his community
DIRECTIONS
1 Drain and rinse under cool water until warm, but not hot.
Place diced potatoes in a large pot, cover with water, and boil until fork-tender.
2. In a large mixing bowl, combine warm potatoes with diced eggs, red onion, relish, mayo, mustard, salt, pepper, and sugar.
3. Stir gently until everything is well combined.
4 Taste and adjust seasonings as needed.
6
5. Serve immediately or refrigerate until ready to enjoy.
INGREDIENTS
Red beans, soaked overnight
Smoked sausage, sliced
Ham, diced
Chicken broth
Cajun seasoning, to taste
1 onion, chopped
2–3 garlic cloves, minced
1 bell pepper, chopped
2–3 ribs celery, chopped
Butter, for sautéing
Cooked rice, for serving
Chopped green onions, for garnish
Ryan Heiser Red Beans and Rice
My name is Ryan Heiser It all started with BBQ but my culinary interest has grown some would say I’m a professional tailgate chef
DIRECTIONS
Drain soaked beans and place in a slow cooker. 1
2.
3
4.
5
6.
7
Add chicken broth and Cajun seasoning. Set cooker to low.
In a skillet, sauté onion, garlic, pepper, and celery in butter until softened.
Add sautéed vegetables to the slow cooker.
After 2 hours, cook sausage and ham in a skillet, then add to the slow cooker.
Continue cooking on low for another 2 hours, or until beans are tender.
Serve over cooked rice and garnish with chopped green onions.
INGREDIENTS
56 oz Van Camp’s pork and beans
1 lb bacon
1 green pepper, diced
1 large sweet onion, diced
1 stick unsalted butter
8 oz brown sugar
¾ C maple syrup
½ C ketchup
½ C yellow mustard
Salt, pepper, and garlic powder, to taste
Aaron Marcott Summertime Baked Beans
Aaron Marcott , Fire Chief of Danville , Illinois , is dedicated to serving his community Outside the firehouse , he enjoys cooking and bringing people together over a good meal
DIRECTIONS
Cook bacon until crisp. Remove and set aside.
1 In the same pan, add butter to the bacon grease and sauté diced green pepper and onion until softened.
2. Drain excess grease and set the sautéed veggies aside.
3. In a large bowl, mix together pork and beans, brown sugar, syrup, ketchup, and mustard.
4 Stir in the cooked vegetables and season with salt, pepper, and garlic powder to taste.
5. Crumble in cooked bacon and stir to combine.
7.
6 Pour mixture into a baking dish and bake at 350°F until heated through and desired thickness is reached.
IINGREDIENT NGREDIENT
TTHANKYOU! HANKYOU!
United We Cook would not be possible without the incredible people who stand behind United Way of Danville Area every day.
We are deeply grateful to our Board of Directors for their leadership, vision, and unwavering support:
Mike Arbuckle, Chair
Erin Krynski, Vice-Chair
Tammy Leigh, Treasurer
Annie Monyok, Immediate Past Chair
Board Members:
Tamera Forthenberry
Teri Gaffney
Carly Goodwin
Scott Greenlee
John Hart
Liya Hussmann-Rogers
Tricia Keith
Narcissus Rankin
Hayley Siefert
Amy Thompson
Reggie Warfield
Jennifer Wright
Thank you for your dedication to strengthening our community and your support in making projects like this cookbook a reality.
We also extend our heartfelt appreciation to our United Way Team Members, whose passion and commitment power every event, every campaign, and every success.
A special and enthusiastic thank you goes to our United We Cook Steering Committee:
Annie Monyok – Campaign Co-Chair
Hayley Siefert – Campaign Co-Chair
Tamera Forthenberry
Carly Goodwin
Linda Ireland
Simphi Lenover
Robert Sloan
Gail Raney
Amy Thompson
Jennifer Wright
Your creativity, heart, and hard work made this cookbook possible. Thank you for sharing your talents—and your favorite recipes—with our community.
Together, you show what it means to Live United—and to cook united!
With deep gratitude,
United Way of Danville Area
