LSC Culinary Togetherness Cookbook 2025

Pimento Cheese

“Cheryl's Pimento Cheese is a every-generation and everyseason favorite. It was a favorite of husband Ted and their daughters. Cheryl made it regularly for Ted's dad, Ted Sr., for almost ten years, delivering it to him at Trinity Oaks. There's nothing like a hot pimento cheese sandwich on a cold day. There is nothing like pimento cheese on a just-picked tomato sandwich, or a big spoonful of pimento cheese on a summer hamburger right off the grill! Children, seniors, summer, winter, Cheryl's Pimento Cheese is a perfect food!

Ted Goins, Lutheran Services Carolinas, CEO

INGREDIENTS

8 ounces medium cheddar cheese, grated

1/2 cup Duke’s mayonnaise

1 (2 ounce) jar pimentos, drained

1 teaspoon Texas Pete hot sauce

1/4 teaspoon kosher salt

1 teaspoon brown sugar

DIRECTIONS

Place grated cheese in a bowl. In a separate bowl, mix together mayonnaise, pimentos, hotsauce, salt, and brown sugar. Pour over grated and stir. Refrigerate until ready to serve.

Make 2 cups

Nuts and Bolts

“No holiday celebration would be complete without my Mom’s “Nuts and Bolts”. My parents found this recipe at the White House Department Store in San Francisco in 1951 when they were working on their wedding gift registry. One of their wedding gifts was a Magnalite shallow roasting pan that I still have and use to make this recipe.”

Jim Peterson, LSC Tech Coach – LSC Admin Office

INGREDIENTS

6 oz Cheerios

6 oz Rice Chex

6 oz Wheat Chex

8 oz Salted peanuts

2 cups Pretzel sticks

6 oz Salted Butter

1/2 Tbs Beau Monde seasoning

1/2 Tbs Smoked Salt

1/2 tsp Marjoram

1/2 tsp Summer Savory

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1/8 tsp Cayenne Pepper (optional)

DIRECTIONS

Preparation:

Mix all of the spices together

In a large bowl, combine the three cereals, the nuts, and the pretzels. Place half the mixture in a shallow roasting pan, dot with half the butter, and sprinkle half the spice mix. Repeat with the second half of the ingredients.

Bake at 250 degrees for 45 minutes, stirring every 15 minutes.

Notes:

Beau Monde seasoning was introduced in 1941 by Spice Islands and is the only brand my Mom would use. Fun fact: Ernest Hemingway used it in his favorite hamburger recipe. Available on Amazon if you can’t find it locally.

My Mother insisted on Spice Islands “Old Hickory” smoked salt (said it wasn’t the same with just any old smoked salt). Again, available on Amazon if you can’t find it locally.

Another fun fact: Cheerios were also introduced in 1941.

Appetizer Pie

"My neighbor shared this recipe with me for the cookbook. It is her mom’s recipe-Doris Miller-she was a resident at Trinity Oaks for several years-until she was 100!"

Macy Mitchell, Benefits Administrator, LSC Admin office

INGREDIENTS

1-8 oz. pkg. Cream Cheese - softened

3 Tablespoons milk

3/4 cup dried beef - finely snipped

2 Tablespoons instant minced onions

2 Tablespoons green pepper - finely chopped

1/8 teaspoon pepper

¼ cup chopped nuts

½ cup sour cream

DIRECTIONS

Blend cream cheese and milk.

Stir in dried beef, green pepper, onion, pepper, and sour cream.

Spoon into 8’ pie plate.

Sprinkle nuts on top.

Bake at 350 degrees for 15 minutes.

Serve hot with assorted crackers

Homemade Granola

"Growing up my father use to make homemade granola - it was a yummy treat and I was blessed with a father who enjoyed cooking! This recipe reminds me of my childhood

Cora Ingle, Teammate Services Specialist, LSC Admin Office

INGREDIENTS

2 cups of oats

1/4 cup of coconut oil

1/3 cup of syrup

1 tablespoon of vanilla

1 tablespoon of cinnamon

DIRECTONS

Combine coconut oil, syrup, vanilla, and cinnamon /put on stove till it is incorporated.

Mix wet ingredients with the 2 cups of oats

Preheat oven to 350

Line baking sheet with parchment paper spread mixture thinly

Put in oven check every 5 to 10 minutes until you acquire a golden brown texture

Place on counter allowed to cool then use spatula to separate

They’re ready to eat this with yogurt, bananas, fruit, or even just in a bowl with some milk

Store in a quart jar with tighten lid

Enjoy

Sausage Dip

"Just a dish I started doing when I had kids and it's their fav."

Sonia Lamb, C.N.A., Trinity Place

INGREDIENTS

2 packs of Neese's sausage 8x9 baking pan.

Hot Salsa, Salsa Cheese

Shredded Cheese Mexican Blend Scoops Chips

DIRECTIONS

Preheat oven

Fry sausage, strain, and put in a clean 8x9 baking pan.

Add hot salsa, melted salsa cheese in layers to the baking pan

Top with shredded cheese

Place in heated oven until the shredded cheese has melted.

Take out and let cool

ENJOY WITH SCOOPS CHIPS.

Rocky Branch Easy-Yeast Artisan Bread

"Baking has always been dear to me, but it truly blossomed when my children joined in. Elizabeth's love for baking bread filled our home with warmth These moments keep our family connected and cherished."

Cora Ingle, Teammate Services Specialist, LSC Admin Office

Prep time :2 hours rising

Cook time: 42 minutes give or take (depending on how brown you want the bread)

INGREDIENTS

3 cups of all-purpose flour

2 teaspoons of instant fast acting yeast

2 teaspoons of salt

1 & 1/2 cups very warm water

DIRECTIONS

Mix flour, yeast and salt in a bowl. Add water and mix with a wooden spoon until incorporated.

Dough will be sloppy but not like cake batter. Add more flour or water if needed.

Cover with wrap and let sit for two to three hours.

Peheat oven to 450.

Fold dough inwards with a scraper to create a ball. Put dough on to parchment paper inside your Dutch oven and bake for 30 minutes covered and 12 minutes uncovered.

ENJOY

Ambrosia Salad

“This salad is special because it’s a lot like my family. Always refreshing to see them, and a few nuts in the mix, and always got a sour one in the bunch.”

Cindy Wilson, Pharmacy Tech, Salisbury

INGREDIENTS

1 1/2 cups Cool Whip

1/2 cup sour cream

3 cups mini marshmallows

1 (15 oz.) can mandarin oranges (drained)

1 cup fresh pineapple (chopped)

1 cup coconut (shredded)

3/4 cup maraschino cherries (halved, stems removed, drained)

3/4 cup toasted pecans

DIRECTIONS

In large bowl, fold together Cool Whip and sour cream.

Add oranges, pineapple, cherries, coconut, pecans, and marshmallows and stir gently.

Cover and refrigerate for at least 1 hour or overnight.

Overnight Tapioca Salad

“This is a very old church go to recipe. It was my favorite from mom to make for the Luther League. It remained my favorite as a holiday made by me for holiday events.

I tell you, you won't be led astray.”

Jane Duffey, resident, Trinity View

INGREDIENTS

2 egg yolks

1 ½ cups milk

¼ cup minute tapioca mix

3 Tbsp sugar

1 bag of mini marshmallows

1 cup whipping cream

1 can mandarin oranges (drained)

1 can of pineapple (drained)

½ jar cherries

DIRECTIONS

Beat the egg yolks. Add the milk, tapioca, and sugar.

Boil above till thick, remove from heat and add ½ of the mini marshmallows, stir to melt and then cool.

Beat 1 cup of whipping cream, add the mandarin oranges and the pineapple.

Add to the tapioca mixture

Blend all together and add the remaining marshmallows.

Garnish as desired. I use 1/2 jar of cherries.

Place in a large glass serving bowl and put in the refrigerator over night.

South of the Border Salad

"Family favorite every summer. Light and low calorie.”

Lorie Aldridge, Marketing Director, Trinity Oaks

INGREDIENTS

2 cans white corn

2 cans black beans

1 can diced tomatoes with green chilies

¾ cup thinly sliced green onions with tops

1/3 cup olive oil

1 tbsp fresh cilantro

1 tsp kosher salt

1 tsp ground cumin

DIRECTIONS

Drain white corn.

Rinse and drain black beans.

Mix all ingredients together well.

Marinate at least 2 hours or as long as overnight.

Serve with Tortilla chips or as a salad.

Tropical Shrimp Salad

"This recipe is a recreation of the house salad made by my favorite beach restaurant, Harpoon Hanna's, Ocean City MD. Every time I make it, it brings back a flood of unforgettable family summertime memories."

Michele Karlavage, AR Manager, LSC Admin Office

INGREDIENTS

2 lb. bag of garden salad

2 Lg. cucumbers (sliced)

1 Lg. container of cherry tomatoes

1 Lg. onion (diced)

3 cans of mandarin oranges (drained)

2 cans of pineapple chunks (drained)

1.5 lb. bag of salad shrimp (fully cooked/ready to eat)

32 oz. bottle of honey mustard dressing

DIRECTIONS

Mix all ingredients in a large bowl. Serve chilled.

Rowan County Slaw

“This recipe came from my Pop-Pop, Hugh Young, Jr. (1925–2022). He grew up in Spencer, where his parents worked for the North Carolina Finishing Company.”

Susannah MacNeil, Communications Manager, Salisbury

INGREDIENTS

1 small head of cabbage (approx. 2 lbs)

1 No. 2 can of tomatoes (approx. 1 lb)*

2 or 3 rounded tablespoons of dill pickle cubes

1 or 2 rounded tablespoons of sweet pickle cubes

1 or 2 rounded tablespoons of sour pickle cubes

1 cup (give or take a bit) of apple cider vinegar

Salt (takes a good bit for this amount of cabbage)

Black pepper (you name it)

Red pepper (optional)

Cayenne pepper (optional)

Tomato catsup (optional)

* 15-ounce can of whole tomatoes in juice and smash them up yourself, or you can use a 15-ounce can of diced tomatoes in juice, which is what she does

DIRECTIONS

Shred cabbage, drain extra water/juice from canned tomatoes, then mix all ingredients in a large container.

“Bruise” the mixture with a potato masher, a club, or your hand.

Can be eaten immediately, but is best if left overnight in the refrigerator to “season.” Originally developed for eating with pork Bar-B-Q.

Notes (from my Pop-Pop):

 There is really nothing sacred about the quantities shown. Just try to get a good blend of the ingredients.

 I often use some of the vinegar from the sour pickles, and reduce the cider vinegar accordingly. Add only enough vinegar to barely cover the mixture while it seasons. Pour off any excess vinegar if desired.

 Catsup is often used to give color (and a sweeter taste) to the slaw. It is usually added if the amount of tomatoes doesn’t balance out well with the size of the head of cabbage.

If refrigerated, keeps for many weeks.

Simple Making Pasta Salad

"Pasta Salad is special to me because it's easy to make and it's my quick go to dish that everyone can taste. I also love anything that's PASTA. When I have the free time, I travel to different cities in NC and try new restaurant of their food. "

Shondale Clark, LSC IT Teammate, LSC Admin Office

INGREDIENTS

1 (16 ounce) package uncooked rotini pasta

1 (16 ounce) bottle Italian salad dressing

2 cucumbers, chopped

6 tomatoes, chopped

1 bunch green onions, chopped

4 ounces grated Parmesan cheese

1 tablespoon Italian seasoning

DIRECTIONS

Cook pasta according to the directions on package.

Once the pasta is cooked and cooled, add to large bowl

Add your desired ingredient (vegetables, cheese, dressing, etc.).

Mix everything thoroughly until evenly combined.

Serve chilled or at room temperature.

Enjoy

Strawberry Fields Salad

"Shondale Strawberry Fields Salad is special to me because eating salads makes me feel like I'm eating healthy. This recipe is very fun, and fresh & perfect for the spring or summer time with your family and friends."

Shondale Clark, LSC IT Teammate, LSC Admin Office

INGREDIENTS

¾ cup olive oil

¼ cup red wine vinegar

¼ cup honey

¼ cup white sugar

1 tablespoon Dijon mustard

salt and pepper to taste

1 pint strawberries, sliced

1 (8 ounce) bag mixed baby greens

1 cup sweetened dried cranberries

1 small red onion, sliced thin

¼ cup crumbled feta cheese (Optional)

DIRECTIONS

In a small bowl, mix together the wet ingredients and Dijon mustard. Add salt and pepper to taste. Adjust as needed.

In a separate large bowl, add the baby greens, dried cranberries, red onion, and feta cheese. Toss the dry ingredients together gently.

Either toss the dressing into the entire bowl or serve it on the side, depending on preference.

Enjoy my delicious salad!

Ruth's Brown Rice and Mushroom Casserole

“My Mom passed away just over a year ago, and there are a few recipes that are comforting to me and remind me of her , one is Deviled Eggs "Make sure you squeeze the juice out of the relish so they aren't too runny". The other favorite is Brown Rice and Mushroom casserole. Simple, filling, and quick, but oh so satisfying.”

David Moore, Executive Director, Trinity View

INGREDIENTS

1 stick butter or margarine

1 medium onion

6 to 8 oz mushrooms (fresh is best)

2 cans “Campbell's Beef Boullion Soup”

2 cans of "Dawn Fresh Mushroom Steak Sauce."

1 1/4 cup Comet Rice (or any other parboiled white rice)

DIRECTIONS

Take the stick of butter or margarine) and place in a 2qt Corningware Casserole dish.

Dice onion and saute' in the butter. Add the mushrooms (canned works, but fresh is better),

Now add the beef boullion soup.and the mushroom steak sauce." (You probably can't find it, though, so a few years back I substituted Campbell's Beefy Mushroom Soup instead, and Mom approved.)

Bring this all to a boil and then add the rice.

Boil and stir for 5 minutes then place in the oven at 375 degrees for 45-60 minutes. Stir occasionally. Do Not allow to dry out.

Can also be cooked just about as well in the Microwave. for 30-45 minutes.

Then, eat as a side dish with steak, chicken, or by itself as a big bowl of comfort

Squash Casserole

“This squash casserole, my Mama used to always make with squash from the garden, in the summer. In our house it was usually a side dish to barbecued pork chops or chicken, with sliced garden tomatoes. This is great the next day, if there is any.”

Susan Ward, Teammate Specialist, Teammate Services

INGREDIENTS

1 onion (medium to large) sliced thin

3 yellow squash sliced in thin rounds

3/4 stick of butter divided:

1/2 stick to grease dish & remainder in onion & squash mixture

1/4 stick melted and mixed with breadcrumbs*

Salt & Pepper to taste

1/2 cup milk

1 egg

1 handful of Mexican blend cheese

4 slices of American cheese (torn into pieces)

Olive oil

*toasted stale hamburger buns crumbled into crumbs or bagged stuffing enough to cover the top of the mixture in the Pyrex dish

DIRECTIONS

Cook onion, squash, salt & pepper with olive oil and butter in sauté pan until softened.

Mix milk, egg, and Mexican blend cheese in bowl and combine with squash & onion mixture.

Pour into greased glass Pyrex dish (7 x 11 or 8 x8).

Place the pieces of American cheese over the mixture.

Sprinkle buttered breadcrumbs over the mixture in the dish.

Bake at 350 for 45 minutes. (Until it doesn’t “giggle” when shaken)

Let cool for 3-5 minutes

Asparagus Stew

“When I want a nice warm bowl of nostalgia, this is my go-to. I have many fond memories of my Grandmother making this when I was growing up. Each time I make this as an adult, it still gives me the same childlike happiness that I felt so many years ago.”

Tabitha Burch, Office Manager, Columbia Office-LFS

INGREDIENTS

1 (13.5oz) can cut asparagus, undrained (can use 15 oz can of spears but will need to cut them into bite size pieces)

1 stick (8 tablespoons) butter-salted

1/2 gallon (8 cups) whole milk-(this can be decreased if you like a higher asparagus to liquid ratio)

Salt and Pepper to taste

Hard boiled eggs

Saltine crackers

DIRECTIONS

In a medium saucepan, add undrained can of asparagus, butter, and milk. Heat and bring to a slight simmer-do not allow mixture to boil. Add salt and pepper to taste.

Once simmered (not boiled)-ready to serve.

To Serve:

Chop up a boiled egg and place in the bottom of a bowl, add crushed saltine crackers, then ladle soup over the top.

*The amount of egg and crackers are a personal preference, if you add enough crackers, your soup becomes a stew-hence the name, Asparagus Stew.

Dirty Rice

"We plan holiday's in our family around our favorite foods. This dirty rice is my sister and I's favorite, and we argue who is going to take the leftovers after Christmas. It isn't Christmas without this dirty rice!."

Macy Mitchell, Benefits Administration, LSC Admin Office

INGREDIENTS

1 cup white rice-uncooked

1 stick unsalted butter

1 10.5oz can beef consommé

1 10.5oz can french onion soup

1 8oz can sliced mushrooms-drained

DIRECTIONS

Preheat oven to 400 . Spray a 9x13 pan with cooking spray.

Sprinkle 1 cup rice over bottom of pan. Open and pour cans of beef consommé and french onion soup evenly over rice. Open and pour can of drained mushrooms evenly over rice and soup.

Slice stick of butter and spread pats evenly over top of rice mixture.

Cover with aluminum foil and bake for 50 minutes-1 hour.

Stir before serving.

INGREDIENTS

2/3 cup corn meal

1/3 cup flour

2 tsp baking powder

¼ tsp baking soda

1 tsp salt

1 egg

1 cup buttermilk

Cornbread

Cissy McCoy, Executive Director of Operations, Forsyth County Senior Services

DIRECTIONS

In a bowl, combine dry ingredients, then add remaining, mix well.

Bake at 400 for 30 minutes. Iron skillet is best.

Hush Puppies

“Hush puppies are always a southern favorite.”

Cissy McCoy, Executive Director of Operations, Forsyth County Senior Services

INGREDIENTS

1/2 cup corn meal

1/3 cup flour

1/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/8 teaspoon garlic salt

1/2 cup milk

1 beaten egg

DIRECTIONS

In a bowl, combine dry ingredients, then add remaining, mix well.

Deep fry.

Southern Fried Cabbage

“Cabbage is a vegetable I've eaten for years. My Grandmother used to cook cabbage and cornbread back in the day and it was delicious. Some people prefer to cook it in the crockpot, but I prefer to cook mine in the frying pan.”

Stephanie Moore, Child Services Intake Coordinator

INGREDIENTS

1 medium cabbage

8 pieces of sliced bacon

2 tablespoons sugar

1/2-1 tablespoon salt

~1/4 cup of water

DIRECTIONS

Fry at least 8 pieces of bacon in the frying pan to use the bacon grease.

Rinse & slice the cabbage, then place it in the frying pan with the bacon grease. Add about 1/4 cup of water, sprinkle ~ 2 tablespoons sugar, & ~1/2-1 tablespoon salt. Stir and cook on lowmedium heat for about 30 minutes or until tender.

You can substitute pork bacon with turkey bacon if you'd like. Enjoy!

Cranberry Salsa Salad

“Crazy Cousin Christmas Times! This recipe sounds like a strange mixture but is so tasty & fresh, anytime of the year. Although it stays fresh in the refrigerator for up to a week, it never lasts that long at our house. My hubby eats it out of the bowl by itself!”

Susan Ward, Teammate Specialist, LSA Management

INGREDIENTS

1 12 oz bag fresh or frozen cranberries

1 large granny smith apple, peeled, cored, and cut into chunks

1/2 large sweet red bell pepper, seeded and chopped

1/2 medium red onion, chopped

1/2 cup white sugar

1/3 cup apple juice

3 tablespoons chopped, fresh cilantro

2 tablespoons pickled jalapeno pepper, chopped (or 1 med fresh jalapeno pepper, seeded and chopped)

1 teaspoon grated lime zest (or ½ teaspoon lime juice)

DIRECTIONS

Rinse Cranberries in cold water.

In a food processor, mix cranberries, apple, red bell pepper, red onion and pulse until coarsely chopped. Transfer mixture into a bowl and set aside.

In a separate mixing bowl, stir together sugar, apple juice, cilantro, jalapenos, and lime; mix well. Add this mixture and cranberry mixture together and mix well.

Put into a glass container, cover, and refrigerate until serving or spoon into glass jars, cover, and refrigerate.

Ziplock Omelets

"I have a large family of 17 that gathers, especially at Christmas Eve breakfast and we enjoy making our own omelets, everyone wants different types of omelets so I prepare all the varieties of ingredients ahead of time, so that it makes it simple."

Darlene Kepley, Receptionist, Trinity Place

INGREDIENTS

2 eggs, 3 large eggs, or 2 extra-large eggs (per person)

Put out a variety of ingredients such as: cheese, ham, onion, green peppers, tomato, cooked sausage, cooked bacon, salsa, mushrooms, etc. (as preferred)

DIRECTIONS

Use a quart size freezer bag, write the persons name with permanent marker.

Crack 2 eggs or 3 large or 2 extra-large eggs into the bag and break up the egg yokes by swishing them on the outside of bag.

Each guest adds prepared ingredients of their choice to their already eggs and mix up.

MAKE SURE TO GET ALL AIR OUT OF BAG AND ZIP IT UP.

Place the bags into rolling, boiling water for exactly 13 mins (I don't use but 2 large eggs with not as much ingredients and it has been done in 9 mins., I don't like hard cooked eggs).

You can usually get 6-8 omelets in a large pot at a time. When they are finished open the bags and the omelet will roll out easily.

Be careful as the bag is hot and be prepared to be amazed

Pernil

“What is Pernil? Pernil is a slow-cooked pork roast, usually a shoulder, butt, or leg, that is very typically enjoyed during the holidays. It is a classic Puerto Rican dish. Usually serves their pernil with rice and pigeon. Here is a website link where you can find different Latin dishes and delicious drinks: https://themom100.com”

Flavia Medina, case manager, Wilmington

INGREDIENTS

1 (7-pound) bone in or boneless pork shoulder

¼ cup vegetable or canola oil

12 cloves garlic (minced)

¼ cup fresh oregano leaves

1 tablespoon dried oregano

2 tablespoons Adobo seasoning (the powdered canned kind)

1 tablespoon paprika

1 teaspoon kosher salt (plus more for seasoning at the end)

½ teaspoon freshly ground black pepper (plus more for seasoning at the end)

Juice of 2 lemons and 1 orange

DIRECTIONS

Score the fat on the pork shoulder in a criss-cross hatch fashion. Then, cut deeply once in each direction across the pork, like you are going to cut it into four quarters, but then leave them attached at the bottom. Use a sharp knife to make about 20 slits, about 1 inch deep, all over the meat.

Place the meat in a 13 x 9 baking pan or another shallow baking pan large enough to comfortably hold the meat with some space around it.

Combine the oil, garlic, fresh and dried oregano, Adobo, paprika, salt and pepper. Rub the mixture

all over the meat, working it all over the surface and into the slits. Cover the pork with foil and refrigerate overnight.

Bring the pork to room temperature, about 1 hour. Meanwhile, preheat the oven to 300 F.

Bake the pork, covered for 3 hours, then remove the foil and bake for another 3 to 4 hours at the same temperature, until the pork is fall-apart tender.

The internal temperature should be at least 165 F, but it may be higher, which is fine — it’s most important that the meat is super tender. If you would like a crustier exterior, turn the heat to 375 F and bake for another 20 to 30 minutes, until the outside of the pork has a nice browned crust.

Let the pernil sit for at least 20 minutes, then use your fingers (if it’s not too hot; some people like to wear kitchen gloves to protect their fingers from the heat) or two forks to pull the meat into chunks.

Sprinkle the meat with the lemon and orange juice, season with additional salt and pepper, and serve hot or warm

Million Dollar Spaghetti

“This recipe was shared on TikTok by a woman from Mt. Airy, NC who goes by Mama J. Rae. It has become a staple dinner in my household.”

Ann Johnson, Trinity Oaks

INGREDIENTS

1 lb ground beef

2 Tbsp minced garlic (divided)

1 Jar Pasta Sauce

Spaghetti Noodles

1 Tbsp Sugar

½ Stick Butter

1 Pint Heavy Whipping Cream

Parmesan Cheese

Shredded Cheese of your Choice

Beef Bouillon

Garlic Powder

Onion Powder

Italian Seasoning

Salt/Pepper

DIRECTIONS

Brown 1 LB ground beef in skillet. Drain fat. Add 1 Tbsp minced garlic and season meat to taste (onion powder, Italian seasoning, salt, pepper- take some liberties here with your seasonings).

Add jar of pasta sauce to cooked/drained beef. Add 1 Tbsp Sugar to cut acidity of the tomato sauce. Simmer.

While browning the beef, bring your spaghetti water to a boil in a separate pan and add beef bouillon to flavor your water.

Add spaghetti noodles to boiling water. Cook until al-dente (not quite done).

Drain your noodles (Save ½ Cup of the water you cooked your noodles in). Place spaghetti noodles into a casserole pan and set aside.

In your empty spaghetti pot, combine ½ C noodle cooking water, ½ Stick Butter, 1 Pint Heavy Whipping Cream, 1 Tbsp minced garlic, Parmesan Cheese, & Seasonings (Salt/Pepper, Italian Seasoning). Let simmer on low heat until it thickens to your liking. Once thickened, add your alfredo sauce to the spaghetti noodles in the casserole pan. Add the beef sauce and top with the shredded cheese of your choice- I like to top with a mix of Mozzarella, Cheddar, & Parmesan.

Bake for 350 F for 15-20 Minutes

Crockpot Pot Roast

“The recipe is special due to living independently and not having a clue how to cook for myself. It was constructed by a former partner, who recently passed away, that provided a meal to easily make and have available once I get home from work.”

Bosley Allen, ACT Team teammate, Chapel Hill

INGREDIENTS

Stewed tomatoes (1 to 2 cans depending on thickness)

Potatoes (of your choice - Russet, red, etc.)

Lipton 2-pack onion soup and dip mix

Cream of Mushroom (1 can)

Baby carrots (1 bag)

Celery (1 stalk. Cut to 1-inch pieces)

Pot roast meat (1 pack depending on how much meat wanted)

DIRECTIONS

Put all items in the crockpot with the hardest items 1st (i.e. 1: meat, 2: potatoes, 3: carrots, 4: celery...)

Chicken Casserole

“This recipe has been a family tradition for many years. My mom made this heart warming casserole for her family and I make it for mine and my children make it for their family as well.”

Janice Osborne, LSA Pharmacy

INGREDIENTS

1 can cream of chicken soup

1 can cream of mushroom soup

1 package 8 oz. Pepperidge Farm dressing mix (herbs & seasoning)

1 stick butter - melted

1 can chicken broth

4-5 boiled chicken breast (or any other chicken part skinned & deboned)

Salt & pepper to taste

DIRECTIONS

Mix 2 cans soup and chicken broth and butter. Mix well.

Put chicken and dressing in a 9 x 13 pan and pour liquid on top and mix all together.

Bake at 350° for about 35 minutes until golden brown.

Finnish Meatloaf (Lihapiirakka)

“In the early 1970’s we hosted a foreign exchange student from Finland. She introduced us to this dish after adapting it to products available in the US. Typically, we served it on New Years Eve using the leftover roast beef from Christmas.”

Jim Peterson, LSC Tech Coach, LSC Admin Office

INGREDIENTS

3 cups minced or ground cooked roast beef (approx. 1 ½ lb of raw roast beef or about 2 lbs of New York Strip steak, fat trimmed off, and cooked medium.)

1 cup grated sharp cheddar cheese

4 Tbs salted butter

1 cup chopped mushrooms

½ cup chopped yellow onion

½ cup chopped flat leaf parsley

17.3 oz puff pastry (2 sheets, thawed)

2 Tbs milk

Lingonberries

Sour cream

Notes:

Cut up the cooked roast beef into 1” chunks, then run it through a grinder or pulse it a few times in a food processor (or if you are a real glutton for punishment, you can mince it by hand). Looking for pieces about the size of a grain of rock salt.

Browned ground beef can be substituted for the roast beef in a pinch.

Lingonberries are a smaller, tarter, more flavorful cousin of a cranberry (which can be used if you can’t find lingonberries). D’Arbo Wild Lingonberry Sauce (60% fruit) is recommended

DIRECTIONS

Preheat oven to 400 degrees F.

Melt the butter in a skillet and add the onions and mushroom. Cook until lightly colored.

Add the cooked mushroom/onion mixture to the meat, cheese, and parsley and toss until well mixed.

Lightly roll out one sheet of puff pastry in a jellyroll pan. Place the meat filling in the center, leaving about 1” uncovered all around. Wet the edges with milk, then roll out and place the second sheet of puff pastry on top. Press the edges together with a fork.

Brush the top with milk, then prick or slash the top to allow steam to vent.

Bake at 400 degrees for 15 minutes, then reduce heat to 375 F and continue cooking for another 30 minutes.

Remove from oven and let rest at least 15 minutes before slicing. Serve with lingonberries and sour cream.

Pepperoni Pizza Bake

When my daughter was in high school, she took this recipe from her cooking class, and everyone enjoyed making it and loved it. I’m still making it 20 years later.

Katie Arnold, Certified Pharmacy Tech, LSA Pharmacy

INGREDIENTS

8oz (1/2 box) Rotini Pasta

1 (26oz) jar spaghetti sauce

1 cup thin sliced pepperoni (cut in halves)

2 cups shredded mozzarella cheese

To taste: Salt Pepper Oregano Basil

DIRECTIONS

Preheat oven to 375 degrees.

Cook and drain pasta according to package directions.

Return pasta to pot, and add sauce, pepperoni, 1 1/2 cup of the mozzarella cheese. Add salt, pepper, oregano, and basil to taste. Mix well.

Pour into lightly greased 9x13 baking dish. Top with remaining 1/2 cup mozzarella cheese.

Bake uncovered for 15-20 minutes.

Mother’s Meatballs

"This is my mother’s meatball recipe. It is my go-to on a cozy day at home, especially on a day of football when everyone is lounging and relaxing."

Megan Lyda, NC Foster Parent Admin Support Specialist, Charlotte Office

INGREDIENTS

Meatball:

1 1/5 lb ground beef (80/20)

1 lb ground pork

1 beaten egg

¼ cup Italian or garlic & herb breadcrumbs

¼ cup heavy cream

1/3-1/2 cup ricotta cheese

1/3 cup grated Parmesan

1 tsp minced garlic

1 Tbl grated onion

2 Tbl Italian seasoning

1 tsp garlic salt

Sauce:

1 bottle Rao’s marinara

2 cans of tomato sauce

Italian seasoning (to taste)

Dash garlic salt

Parmesan cheese (to your hearts desire)

DIRECTIONS

Preheat oven to 400 degrees.

Mix all meatball ingredients together until well blended.

Loosely form meatballs (don’t handle too much).

Cook in 400 degree oven for 10 minutes.

Finish cooking in crockpot of sauce on low for about 4 hours or so until done.

Bundkies - "Lithuanian Meatballs"

“Both my paternal and maternal great-grandparents were from Lithuania. These were something passed down through the generations. And is something we all look forward to making and eating together. It's our happy food.”

Michele Karlavage, Director of AR

INGREDIENTS

Meatballs

4 lb. ground pork

12 Tbs. Bisquick (3 Tbs. per lb of pork)

4 eggs (1 egg per lb of pork)

1 lg. Onion, puree in blender with eggs

4 pkg. George Washington Seasoning

Handful of Parsley

Pepper, to taste

Sauerkraut and Onions

3 large onions, sliced

1 large can or bag of sauerkraut

1-2 sticks of butter

DIRECTIONS

Make Meatballs

Mix meat, pureed onions, & Bisquick in a bowl. Add seasonings.

Refrigerate overnight.

Mold into balls and fry in oil until medium brown. Add a little bit of milk if dry. Keep hands wet when molding.

Prepare Sauerkraut & Onions

Sauté onions, sauerkraut, and butter in a large sauce pan until tender.

Layer meatballs and sauerkraut mixture into large baking pan. Bake at 350 degrees for 1 hour

Makes approximately 28 meatballs

Serve as a meal with Mashed Potatoes and Rye Bread

Mexican Macaroni

“Mexican Macaroni is a recipe that I make often for family, for church events, and for other families and friends when there is an illness or death. It is simple and Delicious.”

“Several years ago, my church had a Pasta Bakeoff, and this recipe won the prize for Best Pasta Dish.”

Michelle Moore, Foster Care Regional Manager, Columbia Office

INGREDIENTS

2 cups uncooked elbow macaroni noodles

2 cans chicken breast (14 oz cans)

2 small cans Original Rotel

8 oz Shredded Sharp Cheddar Cheese

8 oz Shredded Mozzarella Cheese

16 oz Sour Cream

Salt and Pepper to Taste

DIRECTIONS

Cook macaroni noodles and drain. Drain chicken and add to the cooked noodles in a large bowl. Add in all other ingredients. Add salt and pepper and mix thoroughly with a spoon.

Put into a 9 by 13 pan and bake 30 minutes at 350 degrees. If you use deeper pan, you may need to adjust and cook 45 minutes.

Variations:

You can use 3 cooked shredded chicken breasts if you prefer instead of canned chicken.

You can use hotter Rotel if you want it spicier. You can adjust your cheeses—sometimes I use Sharp Cheddar and Pepper Jack cheese or Sharp Cheddar and a Mexican Blend instead of the Mozzarella.

Japanese Hamburger Steak

“’Japanese

Hamburger Steak' - this recipe is my go to for when I need to cook; and I want something different and something my kids enjoy.”

Phaidra

Meyer, LFS- Child and Family Account Receivable Billing Specialist

INGREDIENTS

For the Hamburger Patties

1/2 Onion

1 Tbsp neutral oil

1/2 lb ground beef

1/2 lb ground pork

1/2 tsp kosher salt

ground black pepper

1/2 tsp nut meg

1/3 cup panko

2 Tbsp milk

1 large egg

For Cooking the Hamburger

1 Tbsp neutral oil

3 Tbsp red wine (can substitute with beef or chicken stock)

For the Sauce

1 Tbsp unsalted butter

3 Tbsp ketchup

3 Tbsp tonkastu sauce

4 1/2 Tbsp Worcerstershire sauce

2 Tbsp sugar

5 Tbsp ketchup

2 Tbsp oyster sauce

Whisk together Worcerstershire sauce and sugar until sugar is dissolved; add ketchup and oyster and whisk until combined. Adjust to taste.

3 Tbsp red wine (can substitute with beef or chicken stock)

3 Tbsp water

DIRECTIONS

Mince 1/2 Onion. Saute onion over medium heat with 1 Tbsp oil. Once cooked remove from heat and let cool.

Mix together: beef, pork, kosher salt, black pepper (to taste), and nutmeg. Mix into meat the panko, milk, and egg. Mix until it's sticky and pale. Divide mixture into 4-6 portions

Toss hand to hand, about five times, make into patties and indent center with two fingers. Chill meat patties for 30 minutes.

Heat a large pan over medium heat. Once hot add 1Tbsp oil. Place patties into pan. Cook patties for 3 minutes (until the underside is browned). Flip and cook another 3 minutes (until the underside is browned).

Add 3 Tbsp of red wine (or substitute), reduce heat, cover and cook for another 5-7 minutes. When fully cooked, uncover and increase heat until alcohol almost all the way evaporates. Plate meat patties. DO NOT clean the pan

Make Sauce:

In the same frying pan add unsalted butter, ketchup, and tonkatsu sauce. Once combined add in red wine and water. Mi x well and bring to simmer over medium heat until thick. The sauce is thick enough when you can draw a line with a spatula

Remove from heat and drizzle over the Hamburger Steak

Portuguese Pork with Lemon

"'Portuguese Pork with Lemon' - A recipe handed down to me from my Mama. We make this recipe when craving something different with a zing to it. It was well loved when I was growing up, and well loved by my own family.”

Phaidra Meyer, C&F AR Billing Specialist, LSC Admin Office

INGREDIENTS

3 lb pork, boneless shoulder

3 cloves garlic, crushed

3 Tbsp lemon Juice

1 1/2 tsp salt

3/8 tsp ground cumin

3/8-3/4 tsp crushed red pepper

Olive oil

3/4 cup diced black olives

DIRECTIONS

Take pork shoulder, trim fat, cut into cubes 3/4" (bite size).

Place cubed pork into a glass bowl. Toss with crushed garlic, lemon juice,salt, ground cumin, and crushed red pepper.

Cover and refrigerate for at least 8 hours, stirring occasionally.

Drain pork, reserving the marinade.

Cook pork in 1 1/2 Tbsp hot olive oil, stirring until liquid is gone and meat is browned (25 min).

Drain fat.

Add reserved marinade and 3/8+ cup of water. Cover and simmer until tender - (about 1/2 hours).

Stir in diced black olives.

Serves well with rice and green beans.

Beef Bulgogi

"'Korean Beef Bulgogi' - this recipe is my go to for when I need to cook; and I want something different and something my kids enjoy.”

Phaidra Meyer, C&F AR Billing Specialist, LSC Admin Office

INGREDIENTS

1 lb beef, thinly slice (ribeye or sirloin works best)

1/4 cup soy sauce

2 Tbsp sugar

1 Tbsp sesame oil

1 clove garlic, minced

1/2 tsp black pepper

1/2 grated pear (optional)

1 Tbsp sesame seeds (optional, for garnish)

2 green onions, chopped (for garnish)

DIRECTIONS

Prepare the Marinade:

In a bowl, mix soy sauce, sugar, sesame oil, minced garlic, black paper, and grated pear until well combined.

Marinate the Beef:

Add thinly sliced beef to the marinade and mix well. Let it marinate for at least 30 minutes (or overnight for a deeper flavor)

Cook the Bulgogi:

Heat a skillet over or grill pan over medium-high heat.Cook the beef in batches, stirring occasionally, until browned and caramelized (about 2-3 minutes per side)

Garnish with sesame seed and chopped green onion.

Serve with steamed rice (sticky is best), lettuce wraps, or kimchi.

Enjoy.

Creamy Chicken Fajitas (Tacos)

“This recipe is something me and my husband created together, when we were in college. It’s something that we have started to make to celebrate special occasions or if we need some comfort food. The idea came about originally as we both love fajitas but do not like the fajita seasoning taste. So we made the vegetables and chicken with Taco seasoning and then decided it need something extra. So we decided to make a rue and shred the chicken and add cheese for good measure. The end result is something that is so creamy and full of flavor that now every time we think about it our mouths water.”

Zoey Lanter, Life Enrichment Specialist, Trinity Grove

INGREDIENTS

1

DIRECTIONS

Cube chicken and pan fry with 1T of oil until fully cooked. Then shred and set aside

Cube potatoes and cook in 1T of oil over medium heat. When potatoes are halfway done add in slices onion, bell pepper and diced garlic. Cook until potatoes are soft (Note: onion and bell pepper should still have some crunch to them) and set aside.

Create rue. Melt butter over low heat and whisk in flour. Once combined slowly add milk, making sure it gets thick before you add more milk. Once all milk is added, mix in the taco seasoning, cheese and shredded chicken. Combine the rue mixture with the vegetables and enjoy.

If desired can be eaten with tortilla bread soft or hard.

Meatloaf Dinner

"The meatloaf recipe is from Cheryl Goins mother. It has been a long-time family favorite, and became The Sunday Lunch when Cheryl and Ted's daughters were growing up. When their young friends, Jesus and Alan, joined the church and practically the family, the meatloaf had to get bigger. When Ted's parents, Ted Sr. and Frances, moved into Trinity Oaks, meatloaf became a favorite of theirs too.”

Cheryl Goins, Honorary LSC Teammate & wife of Ted Goins, CEO

INGREDIENTS

For Meatloaf

1 pound ground beef

2/3 cup evaporated milk

1/3 cup quick-cooking oats

1/4 cup catsup

1 tsp. salt

2 tsp. Worcestershire sauce

1/4 tsp. pepper

Potatoes, sliced

Carrots, julienned

Onion, sliced

Salt or Seasoned Salt

DIRECTIONS

Mix meatloaf ingredients in bowl and shape into a loaf shape. Put in a covered dutch oven.

Add sliced potatoes, carrots , and onion in layers. Sprinkle with salt (I use seasoned salt) and pepper between each layer of vegetables.

Cook at 375 degrees for 1 hour.

Makes about 4 servings.

Chili Con Carne

“Chili and comfort go together when talking about food and family. Cheryl's chili recipe is a long time family favorite, especially when our girls were little. It's hard not to love family and love life when sitting down together with a bowl of hearty chili. We hope this chili brings your family comfort at your table.”

Ted W. Goins, Jr.

Lutheran Services Carolinas, CEO

INGREDIENTS

1 1/2 pounds ground beef

2 medium onions, sliced

1 (28 oz.) can whole tomatoes

1 (6 oz.) can tomato paste

1 cup beef broth

1 (16 oz.) can red beans

2 tablespoons diced green pepper

2 cloves garlic, minced

2 teaspoons salt

2 teaspoons oregano

2 teaspoons chili powder or cumin

1/2 teaspoon crushed red pepper or to taste

1 bay leaf

DIRECTIONS

Combine first two ingredients in a dutch oven or large saucepan. Brown meat and drain off fat.

Add next 11 ingredients and stir to blend. Cover and simmer 1 1/2 hours, stirring occasionally.

Remove bay leaf and serve. Makes about 6 servings.

World’s Best Lasagna

This is not my recipe, but one that I found many years ago that is a weekly go to for my family.

Natasha Burton, Finance Teammate

INGREDIENTS

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6.5 ounce) cans canned tomato sauce

2 (6 ounce) cans tomato paste

1/2 cup water

2 tablespoons white sugar

4 tablespoons chopped fresh parsley, divided

1'h teaspoons dried basil leaves

1 1/2 teaspoons salt, divided, or to taste

1 teaspoon Italian seasoning

1/2 teaspoon fennel seeds

1/4 teaspoon ground black pepper

12 lasagna noodles

16 ounces ricotta cheese

1 egg

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

DIRECTIONS

Gather all your ingredients.

Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned.

Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt.

Preheat the oven to 375 degrees F (190 degrees C).

To assemble, spread 1'h cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce, overlapping slightly. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese slices. Spoon 1'/z cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.

Bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 25 minutes.

Rest lasagna for 15 minutes before serving

Spaghetti in Sauce

"This is a recipe from High School that I’ve made many times for Birthday Parties, Banquets and Receptions."

Joyce Hathcock, Business Office AR Manager,

Trinity Place

INGREDIENTS

1 lb Hamburger

1 can Tomato Sauce

1 tsp Salt

1 tsp Sugar

1 tsp Oregano

1 tsp Garlic Powder

1 1/2 tsp Chili Powder

Spaghetti Noodles

DIRECTIONS

Mix dry ingredients a couple days ahead ( double for every pound of hamburger).

Brown Hamburger and drain.

Pour in tomato sauce and then dry ingredients.

Simmer for at least an hour.

Cook noodles and drain.

Mix together with sauce.

Serve

INGREDIENTS

1lb Hamburger, 1 jar Prego sauce, 1 package Pepperoni, 2 cups yellow cheese, 2 cups mozzarella cheese, rotini noodles (*1 cup).

Rotini Bake

"Got this recipe from my sister."

Joyce Hathcock, Business Office Accounts Receivable Manager, Trintiy Place

DIRECTIONS

Brown hamburger, drain the hamburger

Pour Prego and pepperoni in and simmer

*Cook 1 cup noodles, drain.

Pour into pan with hamburger, pepperoni, and yellow cheese.

Pour into the pan, top with mozzarella cheese and broil in the oven until the top is brown

Enjoy

Taco Ring

“This taco ring recipe is one that is near and dear to me. I had lived with my mom as a single parent for a long time when I was growing up. As a single parent, my mom worked incredibly hard to provide a great life for her and I. For my birthday, this recipe is one that she made for me for several years until she taught me to make it!

Making a taco ring with my mentor, hero, and closest cheerleader in life has made this recipe a very special one for me to share. The fun part about this recipe is that you can change up the various ingredients to put onto the main part of the dish each time, creating a different meal than the last! It can be as bougie or simple as you would like to make it. I have since then made this recipe for friends and family to enjoy. My mom and I also continue to make this together.”

Chelsey Ryle, South Carolina Foster Care Team Family Developer

INGREDIENTS

Pack of 8 crescent rolls

2lbs hamburger

Taco seasoning (2 packets)

Shredded lettuce

Cheese (mild cheddar & mozzarella used in this recipe)

Sour cream

Salsa

Diced tomatoes

DIRECTIONS

You will need: large frying pan, cooking stone/ baking sheet, nonstick cooking spray, measuring cup, spatula, mixing bowl, and an ice cream scoop

Preheat oven to 375 degrees

Brown 2lb hamburger - drain grease as needed

Add taco seasoning packets & 2 cups of water

Simmer 3 to 4 minutes

Drain excess juice off taco meat (if you leave too much juice on the taco meat, it will spread over cooking stone/baking sheet during baking)

Dump taco meat into serving bowl

Add 1 cup shredded cheese of your choosing, mix.

DIRECTIONS (CONT)

Remove crescents from pkg, unroll, place in circular pattern with the large ends connecting toward the center of the ring. Tail of crescent will hang over stone/sheet during this process.

Using the ice cream scoop, take mixed taco meat & cheese and form balls into the wider section of the crescent. After completing, take the tail of crescent- pull over top of the taco meat & tuck under the large end of the crescent. Set extra taco meat aside.

Place prepared taco ring in the oven. Bake for 12-14 minutes until crescent is browned on the bottom and the top. Be sure to check the bottom

of the crescent for browning! The bottom will take longer to brown.

Pull from the oven to cool.

Add extra taco meat to fill in spaces in between the crescents.

As pictured in the photo: cheeses and sour cream added to top of meat

Serve with lettuce, diced tomatoes, salsa, sour cream, and chips!

Enjoy!

Fran’s Meatball Soup

“In 2006, my mother decided to make a recipe book of our “Family Recipes”. Handwriting all 82 recipes, she included stories much like those in this cookbook. While many were from family and friends, this one was hers.”

Jim Peterson, LSC Tech Coach, LSC Admin Office

INGREDIENTS

Meatballs:

½ lb ground beef 1/3 cup seasoned breadcrumbs (Italian)

2 Tbs. beaten egg

2 Tbs. Sun dried tomato salsa (“Bella Sun Luci Julienne Cut Sun Dried Tomatoes with Italian Herbs”- available from Amazon and Walmart); Drained and rough chopped.

1 tsp. Italian Seasoning

Soup:

10 cups beef broth (low sodium)

1 ½ cups Sun Dried Tomato Salsa (same as used above, drained but not chopped)

2 celery ribs, sliced

2 carrots, sliced

1 large yellow onion, chopped

2 tsp. dried basil

2 oz thin spaghetti broken into 1” pieces

3 cups fresh spinach, coarsely chopped

Grated or shaved Parmigiano Reggiano cheese

DIRECTIONS

Meatballs

Preheat oven to 400F.

Mix all ingredients together and form into ½ inch balls. Bake on a parchment paper lined sheet pan for 10 minutes.

Soup:

Mix the broth, salsa, celery, carrots, onion, and basil and simmer, covered, for 45 minutes

Add the spaghetti and meatballs and simmer for 15 more minutes

Add the spinach and serve immediately. Top with the Parm.

Dill Pickle Soup

“Shortly after my mom passed away, my sister Jenny saw a Dill Pickle Soup recipe on Facebook and she ended up making it for us to try. It started out as a joke but now Dill Pickle is one of my favorite soups.”

Ann Johnson, Life Enrichment Specialist Trinity Oaks Health & Rehab

INGREDIENTS

5-1/2 cups chicken broth

1-3/4 lbs russet potatoes, peeled and quartered

2 cups chopped carrots, smaller dice

1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)

1/2 cup unsalted butter

1/2 cup all-purpose flour

1 cup sour cream

1/4 cup water

2 cups dill pickle juice

1-1/2 teaspoons Old Bay seasoning

1/2 teaspoon table salt

1/2 teaspoon coarsely ground pepper

1/4 teaspoon cayenne pepper

Optional garnishes: sliced dill pickles, fresh dill and black pepper

DIRECTIONS

In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender. Add pickles and continue to boil.

In a medium bowl, stir together flour, sour cream and water, making a paste.

Vigorously whisk sour cream mixture (2 tablespoons at a time) into soup. (This will also break up some of your potatoes which is okay. You might see some initial little balls of flour form, but between the whisking and boiling all will disappear. Don't panic.)

Add pickle juice, Old Bay, salt, pepper, and cayenne. Cook for 5 more minutes and remove from heat.

Serve immediately.

Shrimp Gumbo

“The shrimp gumbo recipe came from my now deceased mother in law. It is a recipe from her years of living in Louisiana. ”

Kathy Serio, Director of Administrative Services,Columbia Office

INGREDIENTS

1lb shrimp, shelled & deveined

2 cups sliced fresh (or frozen) okra

1/3 cup shortening, melted

2/3 cup chopped green onion

3 cloves garlic, finely chopped

1 ½ tsp salt

½ tsp pepper

2 cups hot water

1 cup canned tomatoes

2 whole bay leaves

6 drops Tabasco sauce

1 ½ cups cooked rice

DIRECTIONS

Sauté okra in shortening. About 10 minutes.

Stirring constantly, add onions, garlic, salt, pepper, and shrimp. Cook 5 minutes.

Add water, tomatoes, and bay leaves. Cover and simmer for 20 minutes. Remove bay leaves.

Add Tabasco.

Serve with rice.

Meatball Soup

“My recipe is from my grandmother. She had put this recipe in her local church’s cookbook with the note, ‘This is a favorite at my home.’ This is still true today. She recently was requested to share this recipe in our family chat group on Facebook. We all love this soup. It is not a tomato base soup, so I think this is why it is such a big hit.”

Tara Winkelmann, MDS Coordinator, Trinity Village

INGREDIENTS

6 c. water

4 c. canned tomatoes

1 ½ c chopped celery

2 c. sliced carrots

5 medium potatoes, peeled and diced

2 large onions, chopped

4 teaspoons salt

3 bay leaves

2 tablespoons chopped parsley

1 tablespoon sugar

2 teaspoons ground oregano

2 teaspoons ground basil

2 teaspoons seasoned pepper

2 lbs ground beef

2 eggs

1/3 c. cracker crumbs

2 tablespoons milk

2 teaspoons seasoned salt

2 (16oz) cans green beans or 1 can green beans and 1 can peas

1 (12oz) can whole kernel corn

dash of pepper

DIRECTIONS

Combine first 13 ingredients in a large Dutch oven, cover and bring mixture to a boil.

Combine ground beef, eggs, cracker crumbs, milk, salt, and pepper. Mix well, shape into 1 inch balls. Drop meatballs into boiling soup.

Simmer 30 minutes, add beans and corn during last 10 minutes of cooking time.

Soup may be frozen for later use.

Yield: 12 to 15 servings

Broccoli Cheese Soup

" This is a simple but soothing and delicious soup recipe. I frequently receive requests for it. It can also be used as a sauce for pasta or over rice; it would just need to be thinned out."

Mary Glidewell, CIO, LSC Admin Office

INGREDIENTS

¼ cup chopped onion

1 Tablespoon margarine

2 cups milk (any kind you prefer)

8 oz package of cream cheese cubed

¾ lbs Velveeta cheese cubed

10 oz broccoli minimum, cooked, drained, and chopped as fine as you prefer. My family recommends florets only, but that is a preference.

¼ teaspoon nutmeg

Dash of pepper

DIRECTIONS

Start by melting butter in a pan. Add onion and sauté until translucent.

Reduce to medium heat and add milk and cream cheese. Stir until the cream cheese is melted.

Add Velveeta and stir until melted.

Add remaining ingredients.

It can be transferred to a crockpot for warming.

Soup can be thinned with milk or water to use as a sauce.

Enjoy

Cottage Cheese Pancakes

"This recipe is a recent addition to our family cookbook. We make a couple of batches of these on the weekends and eat them for breakfast, or a chocolate one as a night snack. Can be used as a delicate addition to a torte as well"

Mary Glidewell, CIO, LSC Admin Office

INGREDIENTS

2 cups cottage cheese

3 TBSP unsweet Cocoa powder (optional)

1/3 cup monk fruit sweetener

1tsp vanilla extract

2/3 cup all-purpose flour

6 eggs

2TBSP veg oil.

DIRECTIONS

Put cottage cheese in a food processor. Process until it is smooth, not lumpy.

Add cocoa (optional), monk fruit sweetener, vanilla, and mix.

After that is mixed up, add flour, eggs, and veg oil. Mix well.

Cook like regular pancakes.

Add strawberries, Nutella, powdered sugar, or whatever sweet toppings you'd like.

They can be layered into a torte. Without cocoa, they also make excellent wraps for sandwiches.

Old Fashioned Tea Cookies

“It’s a recipe passed down from her grandmother from 1860. Her grandmother had one way of making the recipe and she added her own touch to the recipe.”

Ann Walton, resident, Trinity View

INGREDIENTS

2 cups of sugar

1 cup of butter or oleo

3/4 cup of sweet milk

2 eggs

3 1/2 cups of flour

1 tablespoon of baking powder

1/2 teaspoon of soda

1/2 teaspoon of salt

1 teaspoon of vanilla or almond

Additions: nuts, raisins

DIRECTIONS

Mrs. Walton’s grandmother’s directions: Cream butter and sugar.

Mix all ingredients then add eggs, milk, and flour.

These can be rolled and cut with cutters or let set in refrigerator until cold and then take spoon and roll in hand and put on cookie sheet and flattened with gloves that have been dipped in flour.

Sprinkle with sugar before baking.

Ms. Walton's clarifications:

Cream butter and sugar, add egg yolks, mix well.

Add sifted dry ingredients alternating with milk and vanilla.

Fold in nuts, raisins and beaten egg whites.

Drop by tablespoon onto greased cookie sheet.

Bake at 400 degrees for 10 minutes.

Makes 6 Dozen

Grandma Chapman’s Chocolate Pound Cake

“This is a recipe that my late Grandma (Loretta) Chapman would make. She would always have one at her house anytime anyone visited. This is a recipe that we continue to make at family functions.”

Brittany Greathouse, Food Service Director, Trinity Ridge

INGREDIENTS

3 c. sugar

1 stick Blue Bonnet margarine

½ cup Crisco

5 eggs

1 cup milk

½ tsp. baking powder

½ tsp. salt

1 tsp. vanilla extract

3 cups Swans Down cake flour

½ cup cocoa

DIRECTIONS

Sift the cake flour, baking powder, salt and cocoa into one separate bowl.

In a mixer, cream sugar, margarine, Crisco and eggs. Slowly add milk alternating with dry ingredients, then add vanilla extract.

Grease and flour cake pan prior to pouring in the batter.

Preheat oven to 325°F and bake for 1 hour and 10 minutes or until a toothpick comes out clean.

KRUSCHIKI

“My mom’s family immigrated from Poland during the war, and this recipe came with my great- grandma. It’s been passed down for at least 4-5 generations. It was always a special treat on Christmas and Easter. We would always grab them as soon as they were done, and they never lasted long. It was easy to eat so many, because they are a very light cookie. My cousins and I would get scolded a bit because we would eat all the Kruschiki, and never wanted dinner, LOL

Cheryl Wallace, Director of Environmental Services,

Trinity Grove

INGREDIENTS

1 dz egg yolks (large eggs)

2 tbsp white vinegar

2-3 tbsp burbon whiskey

1 tbsp salt

3 tbsp sugar

4-5 cups of all- purpose flour

Powdered sugar for dusting

Neutral oil (vegetable or peanut)

DIRECTIONS

Whisk yolks, vinegar, whiskey, salt, and sugar together until well blended. Slowly add flour and mix until the dough is tacky but not sticky. The amount of flour will depend on how dry the flour and air. Knead for 10 minutes by the clock. Dough needs to be smooth, shiny, and slightly elastic.

Roll dough out very thin. Cut into diamonds that are 5-6 inches long and a couple inches wide. Cut a 1-2" slit in the center of each diamond along the long axis. Fold one end over and poke through the slit.

Fry in deep fat until lightly browned on both sides. Drain, then sprinkle with powdered sugar.

“My Grandma would do it all with a fork, and my great-aunt would use a blender. They were always a treat for us at Easter and Christmas, and they never lasted long!”

Candy Apple Pie

"This is a recipe I got from 'Taste of Home' books. My family always wants me to make this pie and argue over who gets the first and last piece. They also like vanilla ice cream with it

Georgia Kendall, Leading Care Pharmacy

INGREDIENTS

Pie Filling

6 Cups thinly sliced & peeled baking apples

2 tablespoons lime juice

¾ cup sugar

¼ cup all-purpose flour

½ teaspoon ground cinnamon or nutmeg

2 tablespoons of butter or margarine

Pie Topping

¼ cup butter or margarine

½ cup packed brown sugar

2 tablespoons whipping cream

½ cup chopped pecans

Pastry for Double Pie Crust

2 cups all-purpose flour

¾ teaspoon of salt

2/3 cup shortening

6-7 tablespoons cold water

DIRECTIONS

**Preheat oven to 400 degrees.

Combine in a bowl, flour and salt. Cut in shortening until crumbly. Gradually add water, tossing with a fork until the dough forms a ball.

Divide the dough in half so that one ball is larger than the other

Roll out the larger ball to fit a 9-10” pie plate. Transfer the larger pastry to the pie plate. Trim pastry even with the edge of the plate.

In a large bowl, toss the apples with lime juice.

Combine dry ingredients and add to the apples. Toss lightly. Pour the mixture into the pie crust on the plate. Dot the mixture with butter.

Cover the top with the second crust. Flue edges (of crust) high. Cut steam vents (in crust)

Bake at 400 degrees for 40-45 minutes or until golden brown**

Meanwhile, for topping, melt butter in a small saucepan. Stir in brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and stir in pecans (if desired). Pour over the top crust.

Return to oven 3-4 minutes or until bubbly.

Serve warm.

Brandy Ice

“Christmas

Tradition! We enjoy this every year at Christmas. You can make up a batch and keep in the freezer.”

Julie

Hood, SC Child Services Director – South Carolina

INGREDIENTS

2 ounces Drambuie

2 ounces Brandy

½ gallon French Vanilla ice cream

DIRECTIONS

Mix Drambuie and Brandy together in the blender. Slowly add softened ice cream blending until smooth.

Serve in Brandy sniffers with a good butter cookie.

Store in freezer until ready to serve.

Easy and always refreshing!

Ma Mildred Pound Cake

This pound cake recipe is very dear to my heart. This is a cake that My Great-Grandmother Mildred Johnson (we all called her “Ma Mil” or “Ma Mildred”) and I would make anytime the church was having a function. It really was the time that we spent together in the kitchen, that was the best (and of course, this was back in the day when you still licked the bowl and ate the cake batter, lol). She always had the best stories, and life lessons to give me and wanted to make sure that there was no jumping or playing going on. Especially while that cake was in the oven.

Lenita Withers, Trinity Living Center

INGREDIENTS

3 Cups of Sugar

3 Cups of Flour (Best if it is Swan’sDown Cake Flour)

3 Sticks of Butter (Salted)

1 (8oz.) Cream Cheese (Philadelphia is the best)

6 Eggs

1 Tablespoon of Vanilla Flavoring

DIRECTIONS

Preheat your oven to 350

In a bowl mix together sugar, butter, and cream cheese until smooth. Then add your eggs one at a time.

I typically use a Bunt Pan for this cake

Best if you use Swan’s-Down Cake Flour

Let your Butter, Sugar, and Cream Cheese sit out in a bowl and get room temperature, before making the cake. (Even better if you let it sit out over night so the ingredients get a “lil’ funky” as my grand mother would say. Lol.)

DO NOT OPEN THE OVEN UNTIL AFTER IT HAS BEEN AN HOUR!!!

Lutheran Home Glazed Prune Cake

“I came to work for Lutheran Home (Trinity Oaks Health and Rehab) in 1986. This recipe was a favorite of the residents.”

Lynn Nail, Trinity Oaks, Life Enrichment Specialist

INGREDIENTS

Cake

3 eggs

1 cup oil

1 ½ c. sugar

1 tsp. Baking Soda

1 ¾ c. flour

1 c. buttermilk

1 tsp. each cinnamon, nutmeg, allspice

½ tsp. salt

1 cup chopped prunes

1 tsp. vanilla

Glaze (cook and let cool while cake is baking)

¾ c. sugar

½ c. buttermilk

¾ stick butter

DIRECTIONS

Cake

Mix: eggs, oil, vinegar

Sift: soda, flour, salt, spices, add to oil mixture

Add: ½ c. milk, stir well, then add rest of milk and vanilla and stir well

Add: prunes, stir in gently

Pour: into greased and floured 9X 13 pan

Bake:350* for 40

Punch holes and pour on glaze while hot

Glaze

Stir: in saucepan until it comes to a boil, reduce heat and simmer for 1 ½ minutes. Remove from heat and add ½ tsp baking soda, and ½ tsp. vanilla

French Apple Cobbler

"This is a family favorite. My kids always request it."

Debbie Morales, C&F Services AP Specialist

INGREDIENTS

Apple Filling:

5 cups tart apples, peeled, sliced

3/4 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 teaspoon vanilla extract

1/4 cup water

1 tablespoon butter, softened

Topping:

1/2 cup flour, sifted

1/2 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons butter, softened

1 egg, slightly beaten

DIRECTIONS

In a medium bowl, combine apples, 3/4 cup sugar, 2 tablespoons flour, cinnamon, 1/4 teaspoon salt, vanilla and water. Turn into a lightly buttered 9-inch square pan. Dot apples with 1 tablespoon butter.

Combine all topping ingredients. Beat with wooden spoon until batter is smooth. Drop batter in 9 portions, over the apples, spacing evenly. Batter will spread during baking. Bake 35 to 40 minutes at 375° or until apples are tender and crust is golden brown. Serve warm with cream or ice cream.

Serves 6 to 8.

Coconut Cake

“My

mom made this cake every year on Easter, decorating it like a bunny on top, now I make the "bunny cake" for my family every year on Easter! It is my husband's favorite cake that I make!”

Macy Mitchell

, Benefits Specialist – LSC Admin Office

INGREDIENTS

1 Box White Cake Mix (I prefer Duncan Hines)

For the Cake Mix:

1 cup water

3 large eggs 1/3 cup vegetable oil

1 15oz can Coco Lopez Cream of Coconut

1 14oz can Sweetened Condensed Milk (only need ½)

1 16oz tub of Cool Whip

1 ½ cups sweetened shredded coconut

DIRECTIONS

Preheat oven to 350.

Prepare cake mix according to the box instructions.

Grease 9x13 baking pan and pour cake batter into pan.

Bake cake according to time suggestion on the box. (23-28 minutes for 9x13).

Take cake out of oven and let cool in the pan for 1 hour.

With fork, poke holes all throughout the cake.

Shake can of Coco Lopez very well, open, and pour all over cake, letting it soak into the holes.

Open can of Sweetened Condensed milk, and pour 1/2 of it over the cake, letting it soak into the holes.

Cover cake with plastic wrap and place in refrigerator over night.

Before serving, spread layer of Cool Whip on top of cake and sprinkle shredded coconut on top of Cool Whip.

Cut, serve, enjoy!

Glazed Crackers

“The Glazed Cracker recipe is a family recipe. We always bake together at Christmas and make things that can be given away to others. These crackers are a go-to recipe because they are easy; they taste great; and they pack well in containers to give away to others.”

Michelle Moore, Foster Care Regional Manager – Columbia Office

INGREDIENTS

1 cup butter (2 sticks)

½ cup sugar

1 cup chopped pecans

2-3 sleeves Ritz crackers or any buttery round crackers

1 tsp. vanilla flavoring

**1/2 c. semi-sweet chocolate chips

**1/2 c. white chocolate chips

(**At Christmas, I used 1 cup of holiday chips-Bi-lo or Target)

DIRECTONS

Preheat oven to 325 degrees

In a small saucepan over medium heat on stovetop, combine butter and sugar. Bring to a boil and cook for 2-3 minutes. Stir in vanilla and chopped pecans.

Arrange crackers on baking sheets. Spoon pecan mixture over crackers—about ½ teaspoon on each cracker.

Bake for 4-6 minutes—depending on how brown you like them.

Remove from oven and sprinkle chips over crackers. I sit three to four on each cracker. Return to oven and bake for another 1-2 minutes or until chips are starting to melt.

Let cool briefly. Use spatula to transfer to a serving plate.

Make sure they are completely cooled before attempting to stack crackers.

Hope you enjoy!!

Great Aunt Em's Forgotten Cookies

“'Great Aunt Em's Forgotten Cookies' - this recipe was passed down to my Mama, and then to me. These cookies are a Christmas favorit in my Mama's household, and in my own household.”

Phaidra Meyer, Child and Family Account Receivable Billing Specialist

INGREDIENTS

4 Egg Whites

1 1/4 Cup Sugar

1 Cup "Goodies"

We use 1/2 cup semi sweet chocolate chips and 1/2 cup candied cherries; but it can be chopped nuts, dried fruit, or other flavor baking pieces.

DIRECTIONS

In a large mixing bowl let the egg white warm up to room temperature

Preheat oven to 425 degrees

Lightly grease two large cookie sheets

At high speed, beat the egg whites to a soft peak

Slowly beat in sugar

Continue beating the egg white and sugar to a stiff peak

Fold in the goodies

Drop tablespoonfuls onto cookie sheet

Put into oven; turn off the heat; and 'Forget' overnight (or until cool)

The Best Cheesecake

“'The Best Cheesecake' is a recipe my Mama has made for every year, celebrating birthdays. She would start baking it early that morning, and it would be ready for all of us kids to devour that night. It is one of our favorite desserts.”

Phaidra Meyer, Child and Family Account Receivable Billing Specialist

INGREDIENTS

1 1/2 sticks of butter

Five 8 oz packages of Philly cream cheese

Peel from 2 lemons (one for the butter mixture, one reserved)

1/4 cup sugar

1 1/4 cup flour (can use 1 for 1 gluten-free flour)

1 egg yolk (discard the white)

1 3/4 cup sugar

3 tbsp flour (can use 1 for 1 gluten-free flour)

2 egg yolks (discard the whites)

Peel of one lemon

5 eggs

1/4 cup milk

DIRECTIONS

Slice 1 1/2 sticks of butter into medium bowl to soften.

Open five, 8 oz packages Philly cream cheese into large mixer bowl to soften.

Zest peel from 2 lemons - one into medium bowl (with butter) and one to plastic baggie and reserve. Wrap and store lemon.

Beat together:

Lemon peel and butter

1/4 cup sugar

1 1/4 cup flour (can use 1 for 1 gluten-free flour)

1 egg yolk (discard the white)

Beat until well mixed. Wrap and chill for at least one hour.

Preheat oven to 400.

Press 1/3 of chilled dough into the bottom of 10 by 2 1/2 springform pan.

Bake 8 minutes.

Let cool (refrigerate).

Turn oven up to 475.

Beat cream cheese, medium speed, until smooth.

Gradually beat in 1 3/4 cup sugar.

Beat in:

3 Tbsp flour (can use 1 for 1 gluten-free flour)

2 egg yolks (discard the whites)

peel of one lemon

5 eggs

1/4 cup milk

Beat, occasionally scraping bowl, medium speed, 5 minutes.

Press remaining dough around the side of pan to 1 inch from top.

Do not bake.

Pour cream cheese into pan.

Bake at 475 for 12 minutes.

Reduce heat to 300, bake 35 minutes longer

Turn off oven, but leave cake in 30 minutes longer.

Cool pan on wire rack.

Once cool, refrigerate until chilled.

No Bake Cookies

"Summer of 75' I was 16. I went to my dad's for the summer. My step siblings would ask me to make cookies. I never knew real recipe, so needless to say, they were a mess, which my step brothers and sister started calling them " cow piles!" LOL! It was chocolate!"

Remona Morgan, Life Enrichment Specialist, Trintiy Elms

INGREDIENTS

2-cups sugar

2 tablespoon cocoa

½ cup milk

1 stick butter

2-3 cups of quick oats

2 Tbs. of peanut butter

1 Tbs. of vanilla

Foil, parchment paper or wax

DIRECTIONS

Mix together sugar and cocoa. Add milk and butter. Bring to boil

Take a glass of water and drop a small drop of chocolate in water if it spreads in water, continue to boil after a couple of minutes check again with drop of chocolate in water until it forms a ball.

Take off heat : add peanut butter, and vanilla. Stir and gradually add quick oats to mixture. The amount of oats will vary depending on preference.

Use tablespoon and place on paper until cookies cool, will firm up while cooling.

Enjoy

Cranberry Peach Cake

INGREDIENTS

1 1/2 cups Sugar

3 eggs

3/4 cup soft butter, cut into cubes

1 teaspoon vanilla

1/4 teaspoon almond extract

1 tablespoon orange zest

2 cups flour

1 teaspoon salt

12 oz bag cranberries

1/2 cup peeled very ripe or canned peaches cut into cubes.

1/2 cup slivered almonds

Shayne Jovicevic, Senior Accountant

DIRECTIONS

Preheat oven to 350 degrees. Butter a 8" springform pan.

In a stand mixer fitted with the whisk attachment whip the eggs and sugar until light in color and very fluffy. With the mixer on high, add the cubes of butter, one at a time, until well incorporated.

Add in vanilla, almond extract, and zest. Mix until incorporated. Fold in peaches.

Mix flour, salt, and cranberries in a bowl. Once mixed, fold into the egg mixture until just combined.

Spread mixture into prepared springform pan. Top with slivered almonds.

Bake cake for 75 to 90 minutes or until toothpick inserted in center comes out clean and top is golden brown.

Cool cake for 30 minutes. Use a knife and run around the inner edge of pan to release the cake from the pan.

Honey Crunch Pecan Pie

“I’ve

had this recipe in my book for many years. My SIL, who previously did not like pecan pie, said this is the best pecan pie filling she’s ever had and has been a convert ever since.”

Tabatha Burch, SC Program Licensing and Operations Manager

INGREDIENTS

Filling:

4 eggs lightly beaten

1 cup corn syrup

1/4 cup firmly packed brown sugar

1/4 cup white sugar

2 tablespoons butter, melted (can sub margarine)

1 tablespoon of bourbon (do not omit –trust me!)

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup of chopped pecans

1 frozen deep dish pie crust (store bought or homemade will work)

Topping:

1/3 cup firmly packed brown sugar

3 tablespoons butter, melted (can sub margarine)

2 tablespoons of honey

1 1/2 cup pecan halves

DIRECTIONS

Preheat to 350 degrees.

Mix filling ingredients together and fold in the chopped pecans.

Put filling into 9 inch deep dish pie crust and bake for 15 minutes until partially set. Cover edges of crust with aluminum foil (to prevent them from over baking). Bake an additional 20 minutes.

Heat topping ingredients (minus pecan halves) in a sauce pan until sugar is dissolved. Add pecan halves and spoon over pie. Recover pie crust edge and bake 10-20 minutes longer or until fully set.

Sweet Potatoe Pie

“This is my husband’s recipe (from his Mom). This recipe is sweet potatoe pie, but not just any sweet potatoe pie, but Black folks sweet potatoe pie. Which means lots of different spices to tingle your taste buds and plenty of sugars. I watch my husband ”

Sherron Ellis, LSA Pharmacy Teammate

INGREDIENTS

4 sweet potatoes

1 cup brown sugar

3 eggs

2 tbsp. vanilla extract

1/2 tbsp. minced ginger

1/2 tbsp. ground nutmeg

1/2 tbsp. cinnamon

1/2 cup butter

1/2 cup evaporated milk

1 pinch salt

3 tbsp. sugar

1-2, 9 inch pie crust

DIRECTIONS

Preheat oven 375 degrees.

Wash and dry potatoes. Bake on sheet for 45-60 minutes. Peel and mash. (Baking potatoes keeps the flavor in).

Combine potatoes, eggs, brown sugar, butter, ginger, cinnamon, ground nutmeg, regular sugar, and salt. Mix well – then add milk and vanilla.

Grease pie crust with baking spray and put in oven for about 1-2 minutes, then take the crust out of the oven, pour mixture in the pie crust and bake for 45-60 minutes.

Yum Yum

Buñuelos

“Buñuelos (fried dough balls) are my children’s favorite dessert.”

Yovana Miranda, AR Specialist, LSA Management

INGREDIENTS

For Dough Balls:

2 pounds (appx 4 cups) Yucca

1 pound (1 block) Queso Fresco cheese

1 1/2 cups canola or vegetable oil

For Honey Syrup:

2 sticks Cinnamon

1 tablespoon Baking Powder

1 block sugar cane panela (or 1/2 pound brown sugar)

1/4 teaspoon lemon juice

1 1/2 cups water

DIRECTIONS

Wash and peel Yucca-then split it in half. Grate the Yucca using a food processor, add in the cheese and grate with the Yucca. Mix in baking powder. Let the mixture rest about 10 minutes.

In a skillet, heat oil on medium/high. Use tablespoon to scoop yucca mixture into small balls and drop in the oil. Cook in oil until dough ball is golden, then remove-let cool.

For Honey Syrup:

Bring 1 1/2 cups water to a boil in saucepan. Add in panela or brown sugar and 2 cinnamon sticks.

Stir constantly until dissolved. Add lemon juice, stir.

Pour syrup mixture in a dish to dip the dough balls into the syrup or pour syrup mixture on top of dough balls for serving.

Kevin’s Sugar Cookies

Cissy McCoy, Executive Director of Operations, Trinity Elms

INGREDIENTS

3 2/3 cups sifted flour

2 1/2 teaspoons baking powder

2/3 cup shortening

1 1/2 cups sugar

2 eggs, unbeaten

1 teaspoon vanilla

4 teaspoons milk

DIRECTIONS

Sift flour and baking powder together.

Cream shortening and sugar gradually, creaming well.

Add eggs, one at a time, beating thoroughly after each. Add vanilla. Add flour alternately with milk, mixing well after each addition.

Chill dough for 3 to 4 hours.

Roll out very thin on a lightly floured surface and cut with a cookie cutter.

Sprinkle with white or colored sugar.

Bake on an ungreased cookie sheet in a 400°F oven for 9 minutes or until done.

Makes 6 dozen cookies.

Nora’s Cold Oven Pound Cake

"This was my mother’s recipe that was taken to all of our church and family events growing up. It was made with lots of love.”

Karen Own, Senior Accountant, LSC Admin Office

INGREDIENTS

3 cups all-purpose flour (She used Red Band but it has been discontinued)

3 cups sugar

5 eggs

1 cup whole milk

2 sticks margarine

¾ cups Crisco shortening

1 teaspoon vanilla extract flavoring

1 1/2 teaspoon almond extract flavoring

1 good dash of salt

1 good teaspoon baking powder

DIRECTIONS

Grease and flour Tube Pan *Different than a regular bundt pan.

In a bowl, sift flour, baking powder, and salt together.

In separate bowl w/ electric mixer, cream together margarine, Crisco, and sugar. Add eggs 1 at a time.

Slowly add flour mixture and milk, alternating, mixing well until smooth and creamy.

Finally, add vanilla and almond flavorings.

Once well blended, pour into a greased tube pan.

*Turn oven on to 325 degrees.

Place cake in oven and bake for 1 hour and 15 minutes

* It is important you do not turn the oven on until the cake is ready to go into the oven.

Let cool before serving.

Pound Cake & Pudding Dessert

“The pudding pound cake recipe is one I found online and doctored to make it my own”

Kathy Serio, Director of Administrative Services

INGREDIENTS

1 loaf pound cake

1 large box of instant vanilla pudding

Raspberry jam

Cool Whip

Strawberries (or other fruit if desired)

DIRECTIONS

Mix up the pudding and place in refrigerator.

Slice pound cake and spread raspberry jam over slices. Place these in the bottom of a glass pan.

Slice berries over this layer.

Pour pudding over.

Add more fruit.

Pour Cool Whip over this.

Top with more berries.

Strawberry Bars

"This recipe can be modified by just changing the flavor of cake mix ."

Joyce Hathcock, Business Office AR manager, Trinity Place

INGREDIENTS

1 stick butter melted,

1 egg

1 box of Duncan Hines Strawberry Supreme or Lemon Supreme cake mix.

1 box Domino Confectioners’ sugar

1-8oz. box Cream cheese (I use Philadelphia Cream Cheese) softened to room temp

2 eggs

DIRECTIONS

(Preheat) Oven 350 degrees

Mix together: Melted butter

Egg Cake Mix

In another bowl, Mix together remaining ingredients.

Spray 10x15 pan.

Take cake mixture and pat onto pan until covered. Then take liquid mixture and pour on top. Shake out bubbles.

Put into hot oven and bake about 20 minutes.

Check and take out when the top is good and brown.

Cut into squares and enjoy

Tangle Britches (Fest Nachts)

“My great grandmother of German heritage would make every year on the Tuesday before Lent and share them with family. The German name is Fest Nachts, but she lovingly called them "tangle britches" because of how they look once they are fried.”

Mary Beth Lemly, Vice President for Teammate Services – LSC Office

INGREDIENTS

4 cups plain flour

3/4 cup. milk

1/3 cup `sugar

3 eggs

1 teaspoon salt

3 Tablespoons of shortening

2 teaspoons of baking powder

DIRECTIONS

Mix together the ingredients and then knead for 2 minutes.

Pinch off walnut size balls of the dough and roll out the dough ball.

In the center of the rolled-out dough, cut three or four strips, but do not cut all the way to the edges.

Pick up the dough by every other strip and drop into hot oil and fry until golden.

The dough will have a tangled look. Let drain momentarily on paper towel.

While still warm, sprinkle on granulated sugar or other coatings you desire.

Store in airtight container.

The best way to get the flavoring on the warm tangle britches is to use a brown paper grocery bag and place your sugar in it, drop the fried tangle britches in the bag, close and shake for a full covering of sugar. Examples of flavorings could be granulated sugar, cinnamon sugar, powdered sugar. Anything you would put on a warm donut will work with these.

Enjoy

Lemon Fluff

“My great grandmother was a caterer, and this lemon dessert was a routinely requested item from her clients. It's easy and tasty!”

Mary Beth Lemly, Vice President for Teammate Services, LSC Admin

INGREDIENTS

1 8 oz. can frozen lemonade mix (thawed)

1 can sweetened condensed milk

1 large container of Cool Whip Graham Cracker crumbs OR graham cracker pie shell

DIRECTIONS

Combine lemonade and condensed milk in a bowl. Fold in Cool Whip.

Sprinkle the bottom of an 8 inch square baking pan with graham cracker crumbs or use a premade graham cracker crust.

Pour in mixture.

Sprinkle remaining graham cracker crumbs on the top.

Refrigerate until chilled and serve!

Sour Cream Pound Cake

"This recipe was given to me by my former mother in law as we would enjoy her delicious cakes and she shared with me to give me the opportunity to make for my family."

Teneka Allen, Nursing Department, Trinity Glen

INGREDIENTS

Cake

3 cups All Purpose Flour

3 Cups sugar

1/4 tsp baking powder

6 eggs

2 sticks of land O' Lakes butter (softened)

1/2 cup Crisco

8 ounces sour cream

1/4 cup milk

1 tsp vanilla flavor

Icing:

1-8 ounce pkg of cream cheese,

1 Stick of Land O' lakes Butter,

1 Box of 10x* powdered sugar.

*(confectioners’ sugar)

DIRECTIONS

Cake

Sift Flour and Baking powder.

Cream Crisco and Butter together in a separate bowl, add sugar to the wet mixture, then add eggs (1 by 1), add vanilla flavor.

Mix the milk and sour cream together in a separate bowl then add that mixture to the batter then add flour.

Mix all together well.

Pour Mixture into a greased and floured bundt cake pan.

Bake 1 hour at 350 degrees F

Icing: Mix together Icing (ingredients)

(Ice) the cake after it cools.

Serve and Enjoy :)

Delicious Uglies

"My mom used to make these when I was a kid. They're not too hard to make, and a little batch makes a lot of cookies. They're how I learned to drink coffee black, because the cookies are so sweet that they sweeten the coffee enough."

Mary Glidewell, CIO, LSC Admin Office

INGREDIENTS

1 cup butter-flavored shortening

2 cups packed brown sugar

1 tsp vanilla extract

2 eggs; well beaten

3 1/2 cups sifted flour (sifting is important to prevent lumps in the cookies)

1/2 tsp salt

1 Tablespoon baking soda

DIRECTIONS

Cream shortening & sugar together. Add extract & eggs. Beat until light and fluffy. Combine remaining ingredients.

Using cling wrap, form (2) long rectangles with the dough. Wrap tightly. Chill for several hours or overnight.

Preheat oven to 400 degrees.

Slice the dough.

For thin, crisp cookies, slice the dough as thinly as possible.

For thicker, chewier cookies, slice thicker, but still thin.

Place on cookie sheet and cook for 8-10 minutes.

Remove from sheet after coming out of oven. Let cool on a rack or table.

Enjoy

Pumpkin Pie + Filling

" My mom found this process for homemade pumpkin pie filling. One average-sized pumpkin makes filling for 2-4 pies. Once you have had this, the store-bought filling is not the same.”

Mary Glidewell, CIO, LSC Admin Office

Pie Filling

INGREDIENTS

One pumpkin any size and color

DIRECTIONS

Preheat over to 350 degrees.

Cut and clean one average-sized pumpkin.

Line a baking tray with aluminum foil to prevent burning and smoking. Place the cleaned pumpkin in the center of the tray and in the center of the oven.

Cook the pumpkin until the entire shell (inside and out) is tender to the touch with a fork. Time will depend on the size of the pumpkin.

Let the pumpkin cool completely. While it cools, prepare by placing a fine mesh strainer over a larger bowl.

Once cooled, scoop the pumpkin flesh into the fine mesh strainer and let it strain completely. You will need to watch this carefully, as a great deal of juice comes from the flesh. I have had to empty the bowl into a saucepan more than once for a single pumpkin.

Once strained, put all the juice in a saucepan on low heat and cook until most moisture evaporates. Simmering for several hours reduces the juice to a thick and sugary texture.

Let the sauce cool and combine it with the pumpkin's flesh.

Scoop pumpkin into gallon-sized freezer bags. Each bag will make (2) pies.

Pumpkin Pie

INGREDIENTS

3-4 Cups (one-gallon bag) of homemade pumpkin

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

4 eggs

2 cans evaporated milk (or for a caramel-ly flavor, you can use sweetened condensed milk)

2 pie shells

DIRECTIONS

Preheat the oven to 425 degrees

Mix all dry ingredients in a bowl.

Beat eggs in a separate bowl and stir in pumpkin, then add dry ingredients.

Slowly add the milk.

Pour into shells.

Bake at 425 for 15 minutes, then reduce heat to 350. Bake at 350 for 40-50 minutes.

Serve with whipped cream, or other favorite toppings.

Enjoy

Cream Cheese Pound Cake

“The first recipe my mom taught me ” Renee Maness, Trinity Place

INGREDIENTS

3 cups granulated sugar

3 cups sifted cake flour

3 sticks butter, softened

8oz cream cheese softened

5 eggs

2 tsp vanilla extract

DIRECTIONS

Cream together sugar and butter.

Add cream cheese and blend.

Add flour in 3 stages, incorporate.

Add eggs, blending between each addition.

Add vanilla.

Bake in 350 degree oven for 1 hour in a greased and floured bundt pan.

Southern Pecan Pie

“This was my Great-Grandma Dallie Smith's recipe. I would arrive at Great-Grandma to see her bent over an old woodstove pulling out several pies to put in the pie safe for later after our big dinners.”

Darlene Kepley, Trinity Place

INGREDIENTS

2 9" unbaked pie shells

4 eggs

1 c. sugar

1 c. light corn syrup

1/2 Tbls. All purpose flour

1/2 tsp. Salt

1 tsp. vanilla

1/2 c. butter-melted

2 c. pecan halves

DIRECTIONS

Bake at 350°.

Banana Bread

“I have been making this recipe for about 15 years now and it's always a fan favorite from Residents, Staff and families. I never thought it would bring so much joy to so many people.”

Keith Martin, Dining Services Director, Trinity Village

INGREDIENTS

Banana Bread

3 or 4 ripe bananas, smashed

1/3 cup melted butter

1 cup sugar

1 egg beaten

1 tsp vanilla

1 tsp baking soda

pinch of salt

1 1/2 cups all purpose flour

DIRECTIONS

Preheat oven to 350°F (175°C).

In a mixing bowl, use a wooden spoon to mix the melted butter into the mashed bananas. Stir in the sugar, beaten egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix well.

Add the flour and stir until fully incorporated.

Pour the batter into a buttered 4x8 inch loaf pan.

Bake for 1 hour, or until a tester inserted into the center comes out clean.

Cool on a rack. Remove from pan once cooled.

Slice and serve.

Enjoy!

Banana Bread

"This banana bread recipe has been passed down three generations in my family. It is delicious and brings back many memories of family

gatherings."

Louise Deely, Volunteer

INGREDIENTS

1 3/4 cups all purpose flour

1 teaspoon baking powder

Pinch salt

1/2 cup( 1 stick) unsalted butter room temperature

1 1/2 cups sugar

2 large eggs

1 teaspoon vanilla extract

1 cup creamed over ripe bananas

4 tablespoons (1/4 cup) sour cream

1 teaspoon baking soda

Optional: 1 cup chopped walnuts

DIRECTIONS

Preheat oven 350 degrees

Butter and flour 9x5 loaf pan

In the bowl of an electric mixer, cream butter and sugar till light and fluffy. Beat in eggs, creamed bananas and vanilla extract.

In a small bowl mix together sour cream and baking soda, add to butter mixture and mix.

Whisk flour, baking powder and salt together and add to butter mixture, beat until blended.

*If desired At this point you can add one cup chopped walnuts and blend

Pour batter into greased loaf pan

Bake 45 minutes or until tester comes out clean

Cool ten minutes and turn out onto wire rack to cool completely.

Tizzy’s BBQ Sauce

" Tizzy's BBQ Sauce. My grandmother's name was Mary Odum, but we all called her Tizzy. Her BBQ was the best! Being southerners BBQ was very important to our family and cooking out of a charcoal grill was a family tradition and was great fun!”

Tracy Walters, Case Manager, NAP - Asheville

INGREDIENTS

Dry Ingredients

1 tsp chili powder

2 tsp paprika

1/2 tsp red pepper

1 tsp black pepper

2 tsp salt

1 tsp garlic powder

4 Tbs sugar

Wet Ingredients

1/4 cup yellow mustard

2 cup catsup

1/4 cup Worcestershire

1 cup vinegar

1/4 stick margarine or butter (may omit)

1/2 fresh lemon (juice)

DIRECTIONS

Mix dry ingredients with wet

Simmer for 5 to 15 minutes. You may include 1/2 lemon while simmering if you wish.

Remove lemon before storing it in the refrigerator.

Nancy’s Hot Fudge Sauce

“This delicious recipe was given to me by my mother-in-law. This, along with homemade vanilla ice cream was always a hit and something the whole family enjoyed; holidays, birthdays, and sometimes just because!! It’s divine!!”

Amanda Ledbetter, Teammate, Trinity Village

INGREDIENTS

3 squares Baker’s semi-sweet chocolate

4 tablespoons oleo (margarine)

Pinch of salt

2 cups sugar

1 tall (12 oz) can evaporated milk

1 teaspoon vanilla flavoring

DIRECTIONS

Melt oleo (margarine) and chocolate together, slowly in heavy saucepan. Add sugar, milk and salt and blend well.

Cook over medium heat, stirring constantly, about 10 minutes.

It won’t be thick at all; just clinging a little to the spoon.

Add vanilla.

Refrigerate and use as needed. Enjoy!

Various Cookies & Snacks

"I put this cookbook together this year for our residents (Trinity Oaks AL). I was able to keep it a secret until Christmas Eve, when we presented it to them at our Christmas Eve party. We had a Christmas Cookies with Family and Friends event at the beginning of December. Where their families made their cookies to share. Trellis provided a Hot Coco Bar as well.”

Lynn Nail, Life Enrichment Specialist, Trinity Oaks

COOKIE & SNACK ARTIST

Naomi Cline Brown

Naomi Cline Brown

Naomi Cline Brown

Naomi Cline Brown

Naomi Cline Brown

Naomi Cline Brown

Nelda Wicklund

Helen Barber

Deanna Boksleitner

Hal Meacham

Tommie Cline

Naomi Cline Brown

Tommie Cline

Betty Shaver

Larry Cline

Faye Cline

Shirley Cranford

Shirley Cranford

Patty Belk

Donald Pruitt

ENDULGENCE

Pecan Dainties

Honey Krinkles (Cracker Jacks)

Pug’s Doodles

Red Velvet Crinkle Cookies

Chex Muddy Buddies

Cake Mix Cookies

Spritz Cookies

Haystacks

Sand Tarts

Oatmeal Chocolate Chip Cookies

Congo Bars

Oatmeal Raisin Cookies

Snicker Doodles

Sugar Cookies

Chocolate Chip Cookies

Nutty Fingers

Soft & Chewy Oatmeal Raisin Cookies

Fruit Cake Cookies

Peanut Butter Cookies

Christmas Crack

Pecan Dainties

Naomi Cline Brown, Resident, Trinity Oaks

INGREDIENTS

 1 1/2 sticks butter

 6 Tbs. sugar

 2 cup flour

 2 cup pecans

 1 tsp vanilla

 1 tsp cold water

 *Powdered Sugar

DIRECTIONS

 **Preheat oven to 275 degrees.

 Cream butter

 Add sugar,

 Add rest of ingredients and mix well.

 Take a small amount of mixture and make it in shape of date.

 Bake on greased baking sheet at **275 degrees for 45 minutes or until slightly brown.

 Roll in *powdered sugar.

Honey Krinkles (Cracker Jacks)

Naomi Cline Brown, Resident, Trinity Oaks

INGREDIENTS

 3 qtrs.. popped popcorn

 1 c brown sugar

 1/2 c butter or margarine (1 stick)

 1 tsp vanilla flavoring

 1/4 c honey

 1 c almonds, pecans or peanuts raw or nuts from a can

DIRECTIONS

 Melt butter or margarine in a 1 quart saucepan.

 Stir in sugar and honey.

 Cook until it boils, stirring constantly.

 Turn down heat and simmer without stirring for 5 minutes.

 Remove from heat and stir in vanilla.

 Put popcorn in a large shallow baking pan and pour mixture over popcorn stirring till well mixed.

 Bake at 250 degrees, stirring every 15 minutes for 1 hour.

 Cool and put into airtight containers.

 Keeps well.

Pug’s Doodles

Naomi Cline Brown, Resident, Trinity Oaks

INGREDIENTS

 1 lb. white chocolate

 2 c Rice Krispies

 1 c chopped pecans.

DIRECTIONS

 Melt chocolate in microwave or double boiler.

 Add Rice Krispies and pecans.

 Spoon onto wax paper and cool completely.

Red Velvet Crinkle Cookies

Naomi Cline Brown, Resident, Trinity Oaks

INGREDIENTS

 1 pkg Red Velvet Cake mix

 2 large eggs

 6 TBLS butter melted

 1 tsp lemon zest

 ½ cup Confectioner’s sugar

 ½ tsp cornstarch

DIRECTIONS

 Preheat oven to 375 degrees

 Grease baking sheets.

 Combine cake mix, eggs, butter and lemon zest until blended.

 Blend sugar and cornstarch and set aside.

 Shape dough into 1inch balls.

 Roll balls in sugar mixture, place 2 inches apart on prepared pans.

 Bake 8 to 9 minutes or until edges are set.

 Cool cookies on pan for 1 minute.

 Place on wire racks to cool completely.

Chex Muddy Buddies

Naomi Cline Brown, Resident, Trinity Oaks

INGREDIENTS

 9 cups Rice Chex cereal

 1 cup semisweet chocolate chips

 ½ cup peanut butter

 ½ c butter or margarine

 1 tsp vanilla

 1 ½ cups powdered sugar

DIRECTIONS

 Into a large bowl, measure cereal; set aside.

 In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute; stir.

 Microwave for about 30 seconds longer or until mixture can be stirred smooth.

 Stir in vanilla.

 Pour mixture over cereal, stirring until evenly coated. Be sure chocolate mixture is very warm and thin before pouring over cereal.

 Pour into 2-gallon resealable food storage bag.

 Add powdered sugar.

 Seal bag; shake until well coated.

 Spread on waxed paper to cool.

 Store in an airtight container.

Cake Mix Cookies

Naomi Cline Brown, Resident, Trinity Oaks

INGREDIENTS

 1 Box cake mix (without pudding)

 2 eggs

 1/2 c vegetable oil

DIRECTIONS

 Preheat oven to 350 degrees.

 In a large bowl, mix a box of cake mix, eggs and vegetable oil.

 Beat at medium speed until well blended (about 2 minutes).

 Form the dough into a ball and place them 2 inches apart on ungreased baking sheets.

 Bake until very lightly browned at the edges, 10 to 12 minutes.

 Let cool completely before removing from baking sheets.

 Makes about 2 dozen.

Spritz Cookies

Nelda Wicklund, Resident, Trinity Oaks

INGREDIENTS

 2 1/4 C all-purpose flour

 1/2 tsp salt

 3/4 C sugar

 1 C butter (room temperature)

 2 egg yolks

 1 tsp vanilla extract

 *Cookie Press Gun

DIRECTIONS

 Sift together: 2 1/4 C all-purpose flour, 1/2 tsp salt.

 Cream together: 3/4 C sugar, 1 C butter (room temperature).

 Add to the butter and sugar: 2 egg yolks,1 tsp vanilla extract.

 Stir in the flour mixture, beat well, then chill.

 Put dough through a cookie press (gun) onto an ungreased cookie sheet.

 Bake 5-10 minutes at 350 degrees until lightly browned.

 Beat the remaining egg white and brush the top of the cookies with it;

 Sprinkle each cookie with sugar sprinkles.

 Press an almond half into the center of each cookie.

 Place the cookies on the baking sheet.

 Bake for about 8 minutes, until delicately browned.

 Makes about 5 dozen.

Haystacks

Helen Barber, Resident, Trinity Oaks

INGREDIENTS

 2 cups of butterscotch chips (12 oz bag, melted)

 2 T peanut butter (plain or crunchy)

 6 oz. Chow Mein Noodles

 6 oz. cocktail peanuts

DIRECTIONS

 Melt butterscotch chips in microwave safe bowl.

 Combine melted butterscotch and peanut butter. Add noodles and peanuts, mix well. Drop the batter by heaped tablespoons onto waxed paper and refrigerate until cool and set, about 20 minutes.

 Store in airtight container.

Sand Tarts

Deanna Boksleitner, Resident, Trinity Oaks

INGREDIENTS

 3/4 cup butter, margarine, or shortening

 1 1/4 cups of sugar

 2 eggs

 1 teaspoon vanilla

 1 teaspoon lemon peel

 3 cups sifted flour

 1/4 teaspoon salt

 Sugar sprinkles

 Almond halves

DIRECTIONS

 Cream butter, margarine or shorten until light; gradually add sugar and beat until smooth.

 Beat in 1 whole egg and 1 egg yolk, the vanilla, and lemon peel.

 Mix flour and salt. Gradually add flour mixture to the creamed mixture and mix well blended.

 Cover dough with wax paper and chill in the refrigerator for 2 hours or more.

 Start oven, set at moderately Hot, 400 degrees F.

 Rub cookie sheets with margarine or shortening.

 When ready to bake roll the dough 1/8inch thickness on a floured board.

 Cut out with (round) cookie cutter.

 *Bake until brown.

Oatmeal Chocolate Chip Cookies

Hal Meacham, Resident, Trinity Oaks

INGREDIENTS

 1 cup all-purpose flour

 1/2 tsp baking soda

 1/2 tsp salt

 1/2 cup unsalted butter (room temperature)

 1/3 cup granulated sugar

 2/3 light brown sugar

 2 tsp vanilla extract

 1 large egg

 1 1/2 cups rolled oats

 1 cup semisweet chocolate chips

DIRECTIONS

 In a medium bowl, whisk together the flour and baking soda; set aside.

 Combine the butter with both sugars; beat on medium speed until light and fluffy.

 Reduce speed to low; add salt, vanilla, and eggs.

 Beat until well mixed for about 1 minute.

 Add flour mixture, mix until almost combined.

 Stir in the oats and chocolate chips.

 Chill dough for one hour to overnight.

 Preheat oven to 375 degrees.

 Use a small ice cream scooper (two tablespoons) to drop heaping tablespoonsized balls of dough about 2 inches apart on baking sheets lined with parchment paper.

 Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 mins.

 Remove from oven, and cool on a baking sheet, for 1 to 2 minutes.

 Transfer to a wire rack and let cool completely.

Congo Bars

Tommie Cline, Resident, Trinity Oaks

INGREDIENTS

 2/3 cup butter or margarine

 2 ½ cups Brown Sugar

 3 eggs

 2 ½ tsp. baking powder

 2 3/4 cups sifted flour

 1/2 teaspoon salt

 1 cup chopped pecans(optional) 6

oz. Chocolate chips

 1 tsp. vanilla

DIRECTIONS

 Mix together

 Place on greased pan.

 Bake at 325 for 25-30 minutes.

 Cut into bars when cool.

DESSERT

Oatmeal Raisin Cookies

Naomi Cline Brown, Resident, Trinity Oaks

INGREDIENTS

 ½ Cup butter (room temperature)

 ½ Cup Crisco

 2 Cups brown sugar

 2 Eggs

 3 Cups flour

 4 Tablespoons evaporated milk

 1 Teaspoon vanilla

 1 Teaspoon ground cinnamon

 1 Teaspoon cloves

 1 Teaspoon baking soda

 1 Cup raisins

 1 Cup chopped pecans

 1 Cup quick oats

DIRECTIONS

 Preheat oven to 350 degrees.

 Grease cookie sheets.

 Cream butter, Crisco and brown sugar until smooth.

 Beat in the eggs.

 Gradually add flour, alternating with the milk, vanilla, cinnamon, cloves and baking soda.

 Add raisins, pecans and oats and mix until thoroughly combined.

 Drop a spoonful on greased sheets and bake for approximately 10 minutes until brown.

DESSERT

Snicker Doodles

Tommie Cline, Resident, Trinity Oaks

INGREDIENTS

 2 stick butter/margarine

 1 1/2 cups sugar

 3 cups flour

 1 tsp. baking powder

 2 tsp. cream of tartar

 1 tsp salt

 1 tsp. vanilla

 2 eggs

 *Cinnamon (unknown amount)

DIRECTIONS

 Preheat oven to 350 degrees.

 Cream butter/margarine and sugar.

 Add eggs & vanilla, mix well. Sift dry ingredients together and add to first mixture.

 Chill dough,

 Shape into balls the size of a small walnut.

 Roll in mixture of 3 tb. sugar and 2 tsp. cinnamon.

 Place on an ungreased cookie sheet about 2 inches apart.

 Bake at 400 degrees for 10-12 minutes.

Sugar Cookies

Betty Shaver, Resident, Trinity Oaks

INGREDIENTS

Cookie:

 1 cup sugar

 3/4 cup butter

 2 eggs

 2 1/4 cups flour

 ½ tsp. baking soda

 1 tsp. salt

 1 tsp. almond flavoring

 1 tsp. vanilla extract

Icing:

 1 cup confectioner’s sugar

 2 Tb. Milk

 2 tsp. light corn syrup

 ¼ tsp.vanilla or almond extract

 Mix all ingredients together

DIRECTIONS

 Cream together sugar and butter.

 Add eggs.

 Sift together flour, baking soda and salt.

 Add to egg mixture.

 Add almond and vanilla extracts.

 Refrigerate overnight.

 Bake 8 to 10 minutes at 350-375.

 Decorate w/ colored sugars prior to baking or use cookie icing.

Chocolate Chip Cookies

“This

recipe won 2nd prize at the State Grange Convention.”

Larry Cline, Resident, Trinity Oaks

INGREDIENTS

 1 1/2 sticks of margarine, melted.

 Mix with 1 1-lb. box of brown sugar.

 3 eggs

 2 ½ cups flour

 2 ½ tsp. baking powder

 ½ tsp. salt

 6 oz. chocolate chips

 ½ cup chopped nuts

 1 tsp vanilla

DIRECTIONS

 Mix all together.

 Put in 9x13 greased pan.

 Bake at 350 for 20 -25 minutes

 When it’s cool, cut into squares.

INGREDIENTS

 3/4 cup butter

 4 tbsp. powdered sugar

 1 tbsp. ice water

 2 cups of sifted flour

 1 tsp. vanilla

 1 cup chopped pecans

Nutty Fingers

Faye Cline, Resident, Trinity Oaks

DIRECTIONS

 Mix all ingredients.

 Shape into cookies the size of a finger.

 Bake at 350 degrees for 15 mins.

 When cool, roll in powdered sugar.

Soft & Chewy Oatmeal Raisin Cookies

Shirley Cranford, Resident, Trinity Oaks

INGREDIENTS

 1 cup unsalted butter (softened)

 1/4 cup sugar

 1 cup packed light or dark brown sugar

 2 large eggs

 1 Tbs. vanilla

 1 Tbs. molasses

 1 2/3 cups of all-purpose flour

 1 tsp. baking soda

 1Y2 teaspoons cinnamon

 ½ tsp.salt

 3 cups whole rolled oats

 1 cup raisins

 Optional: ½ cup chopped toasted walnuts

DIRECTIONS

 Cream soften butter and both sugars together.

 Add eggs and mix well.

 Add vanilla and molasses mix at high speed and set aside.

 Whisk flour, baking soda, cinnamon, and salt together.

 Add wet ingredients and mix well.

 Add oats, raisins and walnuts.

 Dough will be thick and sticky.

 Chill the dough for 30-60 minutes in the refrigerator. Preheat oven to 350 degrees.

 Roll dough into balls and place 2 inches apart on a lined baking sheet.

 Bake for 12-14 minutes.

 Let cool for 5 minutes before moving to a cooling rack.

Fruit Cake Cookies

Shirley Cranford, Resident, Trinity Oaks

INGREDIENTS

 1 3/4 cups of all-purpose flour

 3/4 tsp. baking soda

 1/4 tsp. salt

 3/4 cup salted butter (1 1/2 sticks)

 1/2 cup sugar

 1 large egg

 1/2 cup packed light brown sugar

 1/4 cup chopped dates

 1 tsp. vanilla

 1/2 cup chopped pecans

 1/2 cup chopped walnuts

 1/2 cup chopped red candied cherries

 1/2 cup chopped green candied cherries

 1/2 cup chopped candied pineapple

 Optional: 1/2 tsp. cinnamon

DIRECTIONS

 Preheat oven to 350 degrees.

 Whisk together flour, baking soda, and salt.

 Set aside.

 Beat butter and sugar until fluffy.

 Add egg and vanilla mix well.

 Gently fold in nuts and fruit.

 Drop batter by heaping tablespoons onto cookie sheet.

 Bake for 8-10 minutes until golden brown.

Peanut Butter Cookies

Patty Belk, Resident, Trinity Oaks

INGREDIENTS

 1 ½ cups of all-purpose flour

 ½ tsp. baking soda

 ½ cup margarine

 1 cup peanut butter

 ½ cup brown sugar

 ½ sugar

 1 lg. egg

 1 tsp. vanilla

DIRECTIONS

 Preheat oven to 375 degrees.

 Mix all ingredients together.

 Place small scoops cookie dough 2 inches apart.

 Take a fork and press down in both directions.

 Bake for 10-12 minutes.

Christmas Crack

Donald Pruitt, Trinity Oaks

INGREDIENTS

 32 Honey Graham Crackers

 1 tsp.Vanilla

 1 cup Butter

 1/2 cup Granulated Sugar

 1/2 cup Light Brown Sugar

 1/2 cup White Chocolate Chips

 1/2 cup Semi-Sweet Chocolate Chips

 3/4 cup Honey Graham Crackers crushed, for topping

DIRECTIONS

 Preheat oven to 350°F

 Line a large baking sheet with parchment paper.

 Spread out the graham crackers in a single layer on the baking sheet.

 In a small saucepan, add butter, granulated sugar, brown sugar, and vanilla.

 Place mixture over medium heat, whisk consistently, bring the mixture to a boil.

 Once the mixture is boiling, stop stirring and let it boil for 2 minutes untouched.

 Remove the caramel toffee mixture from the heat and pour it over the graham crackers.

 Spread the toffee over all the crackers.

 Bake for 5 minutes and then sprinkle the chocolate chips over the entire pan.

 Return it to the oven and bake for an additional 4 minutes.

 Sprinkle the crushed graham crackers on top.

 Let cool and fully set on the baking sheet before breaking it into pieces and serving.

 Store leftovers in an airtight container and keep in the fridge for up to 2 weeks or for longer term storage, store in the freezer for up to 3 months.

adobo 23

almond .................................... 62

Ambrosia Salad......................... 7

Appetizer Pie 3

apple

baking 52

Granny Smith ..................... 21

juice 21

tart 56

asparagus 16

Asparagus Stew 16

bacon.................................20, 22

banana 78, 79

Banana Bread (Keith Martin) 78

Banana Bread (Louise Deely) 79

BBQ Sauce

Tizzy’s 80

bean black 9

green, canned 46

red....................................... 37

beef bouillon 14, 24

broth 37, 43

cooked then ground roast 27

dried beef 3

ground 24, 29, 32, 36, 37, 38, 39, 40, 41, 43, 46

pot roast meat 25

sliced................................... 34

Beef Bulgogi 34

beef consommé 17

Beef dishes

Appetizer Pie 3

Beef Bulgogi ...................... 34

Chili Con Carne 37

Crockpot Pot Roast 25

Finnish Meatloaf 27

Fran’s Meatball Soup 43

Japanese Hamburger Steak 32

Meatball Soup 46

Meatloaf Dinner 36

Mother's Meatloaf.............. 29

Rotini Bake 40

Spaghetti 39

Taco Ring 41

World’s Best Lasagna ........ 38

Bisquick 30

bourbon 51

Bourbon 63

Brandy 53

Brandy Ice................................ 53

bread

breadcrumbs 43

crescent rolls 41

Breads

INDEX

Banana Bread (Keith Martin) ........................................ 78

Banana Bread (Louise Deely) 79

Cornbread 18

Cottage Cheese Pancakes 48

Hush Puppies ..................... 19

Rocky Branch Easy-Yeast Artisan 6

broccoli 47

Broccoli Cheese Soup 47

Bundkies - "Lithuanian Meatballs" 30

Buñuelos 65 buttermilk 18, 55 cabbage 11, 20 cake mix

Duncan Hines Strawberry 69

Lemon Supreme 69 white 57

Cakes and Pies

Banana Bread (Keith Martin) 78

Banana Bread (Louise Deely) ........................................ 79

Candy Apple Pie 52

Coconut Cake 57

Cranberry Peach Cake 62

Cream Cheese Pound Cake ........................................ 76

French Apple Cobbler 56

Grandma Chapman’s Chocolate Pound Cake 50

Honey Crunch Pecan Pie 63

Lutheran Home Glazed Prune Cake 55

Ma Mildred Pound Cake 54

Nora’s Cold Oven Pound Cake 67

Pound Cake & Pudding Dessert 68

Pumpkin Pie 75

Pumpkin Pie Filling 74

Sour Cream Pound Cake... 72

Southern Pecan Pie 77

Strawberry Bars 69

Sweet Potatoe Pie 64

The Best Cheesecake ........ 60

Candy Apple Pie 52 carrot 36, 43, 44, 46 baby 25 Casseroles

Chicken Casserole............. 26 Ruth's Brown Rice and Mushroom 14 Squash 15 celery 46 cereal

24, 29,

Strawberry Bars 69

Tangle Britches (Fest Nachts) 70

Cool Whip 57, 68, 71

corn

canned 46

white 9

corn meal 18, 19

Cornbread............................... 18

Cottage Cheese Pancakes 48

cracker

”Ritz” 58

graham 71

saltine ................................. 16

cranberry 13

Cranberry Peach Cake 62

Cranberry Salsa Salad 21

cream heavy 29

sour 3, 7, 27, 31, 41, 44, 72, 79

whipping 8, 24, 52

Cream Cheese Pound Cake... 76

Creamy Chicken Fajitas (Tacos) 35

Crockpot Pot Roast 25

cucumber 10, 12

Delicious Uglies 73

Dill Pickle Soup 44

Dirty Rice 17

Drambuie 53

egg hard boiled 16

Finnish Meatloaf (Lihapiirakka) 27

Fran’s Meatball Soup 43

French Apple Cobbler ........... 56

french onion soup 17

fruit apple 21, 52, 56

banana 78, 79

cherry.............................. 8, 59

cranberry 13, 21, 62

lemon 23, 60

lingonberries 27

mandarin orange....... 7, 8, 10

maraschino cherry 7 orange 23, 62

peaches, canned 62

pear..................................... 34

pineapple 7, 8, 10

prunes 55 strawberry 13, 68

Fudge

sauce................................... 81

George Washington Seasoning 30

Glazed Crackers 58

Grandma Chapman’s Chocolate Pound Cake 50

Granola 4

Great Aunt Em's Forgotten Cookies............................... 59

ham 22

Homemade Granola 4

honey 13, 63

mustard dressing............... 10

Honey Crunch Pecan Pie 63 Hot Fudge 81

Hush Puppies 19

ice cream

french vanilla...................... 53 jam raspberry 68

Japanese Hamburger Steak 32

Kevin’s Sugar Cookies ............ 66

Kruschiki 51

lemon 23, 60

Lemon Fluff 71 lemonade mix, frozen 71 lingonberry.............................. 27

Lutheran Home Glazed Prune Cake 55

Ma Mildred Pound Cake 54 mandarin orange 7, 8, 10

marinara

"Rao's" 29 marshmallow 7, 8

Meatball Soup 46

Meatloaf Dinner...................... 36

Mexican Macaroni 31 milk evaporated 36, 75, 81 sweetened condensed 57, 71, 75

Million Dollar Spaghetti 24 monk fruit sweetener 48

Mother’s Meatballs 29 mushroom 14, 22, 27 canned................................ 17

mushroom steak sauce 14

Nancy’s Hot Fudge Sauce 81 No Bake Cookies 61

Nora’s Cold Oven Pound Cake 67 nuts 3, 49, 59 almond 62 almond extract.......49, 62, 67 peanut 2 peanut butter 61 pecan 7, 52, 58, 63, 77 walnut 79

Nuts and Bolts........................... 2 oats 61 oil coconut 4 okra 45

Old Bay seasoning 44 Old Fashioned Tea Cookies 49 olives black 33 Omelet..................................... 22 onion 10, 13, 14, 15, 22, 29, 30, 36, 37, 38, 46, 47 green 9, 12, 34, 45 instant minced ..................... 3 red 21 white 35 yellow 27, 43 orange 23, 62 Overnight Tapioca Salad.......... 8 panela 65 pasta elbow macaroni 31 lasagna ............................... 38 rotini 12, 28, 40 spaghetti 24, 39, 43

Pasta dishes

Mexican Macaroni 31

Million Dollar Spaghetti .... 24

Pepperoni Pizza Bake 28

Rotini Bake 40

Simple Making Pasta Salad12 Spaghetti 39 World’s Best Lasagna 38 pastry puff 27 peach 62 pear.......................................... 34 peas 46 pecan 7, 63 pepper bell 35 green ........................3, 22, 37 jalapeno 21 red 21 pepperoni 28, 40 Pepperoni Pizza Bake 28 Pernil ........................................ 23 pickle dill 11, 44 sour 11 sweet................................... 11 Pie crust 64 Pimento Cheese 1 pimentos 1 pineapple ........................ 7, 8, 10 pork ground 29, 30, 32 shoulder 23, 33

Pork dishes

Bundkies - "Lithuanian Meatballs" 30

Japanese Hamburger Steak 32

Mother's Meatloaf 29